Chicken Scaloppini with Spring Vegetables

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

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Perfect Roast Chicken

Chicken Salad

Chicken Chili

White Chicken Chili

Chicken Stew

Beer Can Chicken

Chicken Piccata

Garlic Chicken and Potatoes