Recipes : Chicken Scaloppini with Spring Vegetables : Food Network

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Chicken Scaloppini with Spring Vegetables
Recipe courtesy Sandra Lee, 2007

Ingredients
2 1/2 cups seasoned diced potatoes (recommended:
Reser's)
2 cups frozen sliced carrots
2 cups frozen early harvest peas
2 cups frozen haricots verts
2 1/4 pounds thin-sliced chicken breast fillets, rinsed and patted dry
Salt and freshly ground black pepper
1 (1.8-ounce) packet leek soup mix, divided (recommended: Knorr)
1 (10 3/4-ounce) can condensed cream of asparagus soup (recommended: Campbell's)
1/2 cup white wine, preferably Chardonnay

Directions
Combine all vegetables in the bottom of a 5-quart slow
cooker.

Season chicken fillets with salt, pepper, and 1 tablespoon of leek soup mix. Place
chicken in slow cooker on top of vegetables.

In a medium bowl, whisk together asparagus soup, white wine, and remaining leek
soup mix. Pour over chicken.

Cover and cook on LOW setting for 4 hours.

Strain and de-fat or de-grease the cooking liquid. Serve as sauce on the
side.