Chicken Scaloppini with Spring Vegetables

Total Time:
4 hr 5 min
Prep:
5 min
Cook:
4 hr

Yield:
4 servings
Level:
Easy

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
  • 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
Directions

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

Whisk together 2/3 of the leek soup mix with the condensed soup and wine. Pour over vegetables. Cover and cook on LOW setting for 4 hours.

Heat oil in a large skillet. Combine the rest of the leek soup mix with some flour. Dredge chicken fillets in flour mixture and place in skillet. Cook for about 2 1/2 minutes each side.

Remove vegetables from slow cooker and arrange in a serving dish. Top with chicken.


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