Recipe courtesy of Sandra Lee
Chicken Scaloppini with Spring Vegetables
Total:
4 hr 5 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 5 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

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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