Chicken Scaloppini With Spring Vegetables

Name: Chicken Scaloppini With Spring Vegetables
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 4 serving(s)
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 7/8 ounce) packet leek soup mix, divided; 1 (10 3/4 ounce) can condensed cream of asparagus soup; 1/2 cup white wine

Submitted by Tarteausucre

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

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Ready In:: 4hrs 45mins
Ingredients:: 9
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 7/8 ounce) packet leek soup mix, divided
1 (10 3/4 ounce) can condensed cream of asparagus soup
¹⁄₂ cup white wine

directions

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