Chicken Scallopini

Wine Pairing

Barbera, 2013


  • 2 or 3 boneless chicken breast
  • ½ cup parsley, minced
  • 3 garlic cloves, minced
  • 1 large bunch of green onions, chopped
  • 2 cans low sodium chicken broth
  • 1 cup dry white wine
  • 2 small cans of tomato sauce (8 oz each)
  • 1 lb button mushrooms
  • 1/3 cup flour
  • 1 tsp dried basil
  • Salt and pepper to taste


Cut chicken up into 1 inch pieces. In a shallow bowl combine flour, basil and salt and pepper. Dredge chicken pieces in flour. In a large, deep saute pan put 2 tbl olive oil in a pan over medium heat. Add chicken pieces and saute until lightly browned and cooked through. (Best to do in batches.) When cooked, remove from pan and set aside. To the same pan add parsley, garlic, ½ of chopped green onions and mushrooms. Sauté until softened. Remove vegetables from pan and set aside. Deglaze pan with white wine and cook until reduced by half. Add one can of broth, tomato sauce and season with salt and pepper. Bring to a boil and simmer for about an hour, adding more stock as needed. The sauce should not be thick. About 15 minutes before serving add chicken (and accumulated juices) and vegetables to pan and heat through. Top with remaining green onions. Serve over freshly cooked linguine.

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