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Chicken Scaloppini with Spring Vegetables
Recipe courtesy Sandra Lee, 2007
Show:  Semi-Homemade Cooking with Sandra Lee
Episode:  Heirloom Linen and Lace
Chicken Scaloppini with Spring Vegetables
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

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.

Other Recipes from this Episode
Hot Crab Rangoon Dip with Won Ton Chips
Warm Orzo Salad with Mint and Feta
Heirloom Carrot Spoon Cake
Peach and Apricot Hard Cider

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 4 hours
Yield: 4 servings

 
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