Chicken Scaloppini with Spring Vegetables

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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

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

Vegetable oil

Flour, for dredging