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Recipe courtesy of Sandra Lee

Chicken Scaloppini with Spring Vegetables

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    725
    Total Fat
    20
    Saturated Fat
    3
    Carbohydrates
    59
    Dietary Fiber
    10
    Sugar
    11
    Protein
    70
    Cholesterol
    203
    Sodium
    1354
  • Total: 4 hr 5 min
  • Prep: 5 min
  • Cook: 4 hr
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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

  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.
Show: Semi-Homemade Cooking
Episode: Heirloom Linen and Lace

Categories:

Easy Chicken Chicken Recipes Poultry Easy Main Dish Main Dish American Spring Slow-Cooker High Fiber

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23 Reviews
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Sandy Toes

When I make this, I omit the leek soup mix (don't want the salt), and sub in dried onions, spices and a little flour. I also dice new potatoes (salt again).  Mostly, I'm giving this review to comment on those who either 1) complained about frozen veggies or 2) said the chicken didn't cook in the slow cooker. <div><br /></div><div>1) Frozen veggies ARE fresh. Quality is very high thanks to modern IQF freezing. If you don't like them, use fresh. The recipe will taste the same, unless your veggies are out of season, in which case you'd have been far better off using frozen. </div><div><br /></div><div>2) As others have noted, the chicken does NOT go into the slow cooker, it's cooked separately on the stove, then placed on top of the veggies for serving. This is easy, folks. </div>

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