Chicken Scaloppini A La Pizzaola
Chicken Scaloppini A La Pizzaola features tender chicken and mushrooms in a rich tomato sauce, infused with herbs and olives, perfect for an Italian-inspired comforting meal.
Ingredients
- 4 Tbsp. butter ⓘ
- 12 oz. package sliced mushrooms ⓘ
- 1 lb. skinless chicken breasts, cut into strips ⓘ
- salt and pepper to taste ⓘ
- 3 Tbsp. olive oil ⓘ
- 1 medium onion, chopped ⓘ
- 2 tsp. minced garlic ⓘ
- 28 oz. can whole tomatoes ⓘ
- 28 oz. can tomato puree ⓘ
- 1/2 cup water ⓘ
- 2 Tbsp. tomato paste ⓘ
- 1 tsp. dried basil ⓘ
- 1 tsp. dried oregano
- 1 bay leaf ⓘ
- 1/4 cup red wine ⓘ
- 2 Tbsp. grated Romano cheese ⓘ
- 1/4 cup Spanish olives, sliced ⓘ
- 1/4 tsp. crushed red pepper (optional) ⓘ
Instructions
- In a large frypan, melt butter.
- Add sliced mushrooms and sauté lightly for 2 to 3 minutes.
- Remove mushrooms from pan and set aside.
- In the same butter, sauté chicken strips seasoned with salt and pepper for about 5 minutes.
- Remove chicken from pan and drain excess liquid.
- Add olive oil, chopped onion, and minced garlic to the pan; sauté for 3 minutes.
- Cut up the whole tomatoes into pieces.
- Add the chopped tomatoes, tomato puree mixed with water, tomato paste, dried oregano, basil, and a bay leaf to the pan.
- Return the cooked chicken to the pan and bring to a boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Remove and discard the bay leaf.
- Add red wine, grated Romano cheese, sliced Spanish olives, and sautéed mushrooms; simmer for an additional 15 minutes.
- Serve the sauce over cooked pasta.
Tips & Substitutions
For a richer flavor, consider adding a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes. Substitute white wine for red if preferred, or use chicken broth instead of water for added depth. If you don't have Romano cheese, Parmesan works well too. Serve over fettuccine for a delightful twist, similar to Fettuccine With Scallops And Lemon Chive Cream.
Serving Suggestions
Serve the Chicken Scaloppini A La Pizzaola over a bed of your favorite pasta, like spaghetti or penne. Pair it with a simple side salad or garlic bread for a complete meal. A glass of red wine complements the dish beautifully, enhancing the flavors of the sauce. For a heartier option, consider serving alongside Italian Country Chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to maintain moisture. Avoid reheating in the microwave as it can make the chicken tough.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Scaloppini A La Pizzaola contains roughly 509 calories, with 24g protein, 41g carbohydrates, and 29g fat. It is an excellent source of vitamin C (220% of the Daily Value), vitamin D (175% of the Daily Value), and iron (55% of the Daily Value). It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, you can substitute chicken with thinly sliced pork or veal. Just adjust the cooking time as necessary, since different meats have varying cooking durations. Ensure they are cooked through but remain tender.
What kind of pasta works best with this dish?
While any pasta can work, larger shapes like fettuccine or pappardelle hold the sauce well. For a lighter option, you could also serve it with zucchini noodles or over polenta for a gluten-free choice.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the sauce a day in advance and store it in the fridge. Just reheat before serving and cook fresh pasta when ready to enjoy. This also allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).