Chicken Scaloppini With Spring Vegetables

Show:Semi-Homemade Cooking with Sandra Lee Episode:Heirloom Linen and Lace

• Ready In: 4 hrs 45 mins
• Serves: 4

Ingredients

• 2 1⁄2 cups potatoes, seasoned and diced
• 2  cups frozen carrots, sliced
• 2  cups  frozen peas
• 2  cups frozen green beans
• 2 1⁄4 lbs chicken breasts, thin-sliced
•  salt & freshly ground black pepper
• 1 (1 7/8ounce) packet  leek soup mix, divided
• 1 (10 3/4ounce) can  condensed cream of asparagus soup
• 1⁄2 cup white wine

Directions

1. Combine all vegetables in the bottom of a 5-quart slow cooker.
2. Season chicken fillets with salt, pepper, and 1 tablespoon of leek soup mix. Place chicken in slow cooker on top of vegetables.
3. In a medium bowl, whisk together asparagus soup, white wine, and remaining leek soup mix. Pour over chicken.
4. Cover and cook on LOW setting for 4 hours.
5. Strain and de-fat or de-grease the cooking liquid. Serve as sauce on the side.