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Recipe courtesy of Sandra Lee

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



  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.