Photo: Chicken Scaloppini with Spring Vegetables Recipe
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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By hope_renewed3
Cape Coral, FL
on September 14, 2011
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It's just me and my husband, so we often have leftovers. The dish was very tasty the first night, but the next night was a different story. The green beans really soaked in the leek flavor, and they did not compliment each other very well.
By West Coast Girl
Southern California
on August 23, 2011
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I tried this recipe on a whim. I wanted to decide for myself if Sandra is as bad as people say she is. I made the this recipe to the letter. The only flavor the dish seemed to have was salt beyond that it was flavorless. The flavor of the wine cooked off despite the low setting. The vegetables were mushy and the chicken was bland. I should have known better when half of the ingredients are processed. Fresh really is better.
By critter807
Frenchtown Montana
on August 11, 2011
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I guess some people are not smart enough to read and follow a recipe.
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