Chicken Scaloppini with Spring Vegetables

Recipe courtesy Sandra Lee, 2007

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Heirloom Linen and Lace

Rated: 3 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
4 hr 0 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 4 hr 0 min
Total:: 4 hr 5 min

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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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Comments & Reviews

recipe Chicken Scaloppini with Spring Vegetables
Anthony Fairfield, CA 08-27-2009
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read the directions people!
Rated: 5 stars out of 5

The directions specifically state to: "Dredge chicken fillets in flour mixture and place in skillet. Cook for about 2 1/2... minutes each side." and then it says to place the chicken on the already cooked vegetables. So (Mike and Cindy) where does it say to cook the chicken in the slow cooker? and more importantly: Why would anyone cook these thin pieces of chicken in a slow cooker???????? Just follow directions people. As for Lisa's comment, no "hack" survives for 13 seasons. Read more
recipe Chicken Scaloppini with Spring Vegetables
Kathy Cuyahoga Falls, OH 06-05-2009
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Simple..........the whole idea
Rated: 4 stars out of 5

Gee, I must be unusual. I always get great compliments when making Sandra's dishes. I really enjoy Sandra's show, cookbooks... and ideas. I may not try all of them but I appreciate the themes and ideas. The whole idea is to be able to "create" a better than "same old same old meal", step up the presentation and not spend all day doing it! Not to mention that we are all uniquely made and our tastes aren't all the same. That's where your own personal expression (and common sense!) come in. If something doesn't sound right.....then don't do it! Modify it. I suggest to those that don't like Sandra (Lisa), ....just don't watch her then! I hardly think personal attacks on the woman are appropriate.Read more
recipe Chicken Scaloppini with Spring Vegetables
Tanya Georgetown, TX 06-04-2009
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Read the directions first
Rated: 4 stars out of 5

I do not understand why some of these reviews put raw chicken in the slow cooker with the veggies. We enjoyed this.
recipe Chicken Scaloppini with Spring Vegetables
Pamela St. Charles, MO 06-04-2009
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To Lisa
Rated: 4 stars out of 5

i wish you would go to another site and review recipes. i'm tired of reading trash and reviews that are not constructive. ... Sandra does "semi-homemade", which means she uses convenience foods. duh! If you don't like convenience foods, go to another place for recipes! I appreciate most of Sandra's recipes. This dish was good from the recipe, but I will add my own touches next time.Read more
recipe Chicken Scaloppini with Spring Vegetables
Bonnie Montgomery, IL 05-12-2009
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READ
Rated: 4 stars out of 5

It is too bad that people review a recipe that don't read how to cook it first.
recipe Chicken Scaloppini with Spring Vegetables
Becky Lebanon, CO 01-30-2009
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Very good, easy, family loved it
Rated: 5 stars out of 5

This recipe went together VERY easy and it tasted great! I agree with Meridith that if those who didn't like it had actually... followed the instructions in the recipe they may have had better results. The only thing I would have done differently is put the carrots closer to the bottom of the crock pot. I used fresh, sliced carrots and placed them on top. They were done, but slightly crunchy. Also, I used Cream of Mushroom soup since the Commissary where I shop did not carry the Cream of Asparagus. Even my husband commented on how tasty and tender the chicken was! Will definitely pass this one along to friends. As for Lisa in Chesterfield, there is absolutely nothing preventing you from using "fresh" vegetables in this recipe and, in my book, frozen is the next best thing to fresh, much less expensive, and guaranteed not to go to waste! Read more