Chicken Scallopini With Lb You Salt Pepper Minced Butter Spaghetti Dry Packet Main Course

Chicken Scallopini

Derica Parker. Main Course. January 17th , 2021.

A classic restaurant style dish that`s easy to make and is always a hit. It consists of thinly sliced meat, that is dredged in flour. Add broth and wine to pan, and cook two minutes, stirring constantly. I am not sure if it is the crispy coated.

If needed, sauté the chicken in batches to avoid overcrowding. Buy whole chickens and ask the butcher to quarter them for you. Legs take longer than breasts to cook. I decided to give it another shot with a different recipe and it turned out fantastic.

Gallery of Chicken Scallopini

Chicken Scallopini With Packet Cold Brown Cup Oil Into Tablespoon Butter Main CourseChicken Scallopini And Salt Pepper Thin Tomato Oz Skinless Lb Cup Brown To Main Course
Chicken Scallopini With To Broth Thin Boneless Taste Spaghetti You Yellow Main CourseChicken Scallopini As Minced Garlic Sliced Oz Dry Cold Packet ¼ Cup Butter Main CourseChicken Scallopini And Boneless Wine Cold Cup Hunts Can Into Brown Tablespoon Main CourseChicken Scallopini Also Gravy Onion Garlic Spaghetti Mix Tablespoon Cup Main Course

Chicken Scallopini

This Chicken Scallopini Has Crispy Chicken Cutlets Smothered In A Tomato Wine Reduction Sauce With Spaghetti. It May Sound Fancy, But This Recipe Is Made With Simple Staple Ingredients And Is Very Budget Friendly!.


  • 1 packet Brown Gravy Mix + 1 cup cold water
  • 2 boneless skinless chicken breasts
  • salt/pepper to taste
  • ½ cup flour
  • ¼ cup vegetable oil
  • 1 Tablespoon salted butter
  • 3/4 yellow onion (sliced into thin strings)
  • 1 Tablespoon garlic, (minced)
  • 1 cup dry white wine ((you can substitute chicken broth))
  • 8 oz. Hunts tomato sauce
  • 3/4 lb. thin spaghetti


  1. Butterfly the chicken breasts and cut the seam to create two thinner pieces of equal size.
  2. Season each side with salt and pepper. Dredge generously in the flour right before frying.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the chicken until golden brown on each side, the chicken will release from the pan when it's done searing. Fry in batches if necessary and add more oil as needed.
  4. Set the chicken aside and reduce heat to medium. Leave 1 tablespoon of oil in the pan and add 1 tablespoon butter.
  5. Add the onion strings, and cook over medium heat until very soft.
  6. Add the garlic and cook for 1 more minute.
  7. Add the wine and cook for another 5 minutes.
  8. Mix the gravy with one cup of cold water an add it to the skillet. Bring to a boil, then reduce to a simmer. Add the tomato sauce.
  9. Simmer over medium-low for about 15 minutes, partially covered. It will thicken as it continues to simmer.
  10. Meanwhile, boil pasta according to package instructions. Drain well. Add to the sauce, use kitchen tongs to mix until well incorporated. Add the chicken and cover for 5 minutes. Serve and enjoy!

Marinated chicken coated with feta cheese and gratinated. That`s what we`re doing here, finishing our simple, savory chicken with a little lemon juice and butter. Brush chicken with lemon juice, and sprinkle with salt and pepper.

Chicken Scallopini As Lb Skinless Oz Hunts Boneless To Dry Packet Sauce You Oil Main Course

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