Chicken Scaloppini with Spring Vegetables

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  • Level: Easy
  • Total: 4 hr 5 min
  • Prep: 5 min
  • Cook: 4 hr
  • Yield: 4 servings
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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


  1. Combine all vegetables in the bottom of a 5-quart slow cooker.
  2. 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.
  3. 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.
  4. Remove vegetables from slow cooker and arrange in a serving dish. Top with chicken.