Chicken Scaloppini with Spring Vegetables (Sandra Lee)

Prep Time: 5 Minutes

Cook Time: 240 Minutes

Ready In: 245 Minutes

Servings: 4

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.

By RecipeOfHealth.com