Chicken Scaloppini with Spring Vegetables

• 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

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.
3. Pour over vegetables.
4. Cover and cook on LOW setting for 4 hours.
5. Heat oil in a large skillet.
6. Combine the rest of the leek soup mix with some flour.
7. Dredge chicken fillets in flour mixture and place in skillet.
8. Cook for about 2 1/2 minutes each side.
9. Remove vegetables from slow cooker and arrange in a serving dish.
10. Top with chicken.

potatoes, carrots, frozen early harvest peas, frozen haricots verts, chicken, leek soup mix, condensed cream, white wine, vegetable oil, flour

Taken from www.foodnetwork.com/recipes/sandra-lee/chicken-scaloppini-with-spring-vegetables-recipe.html (may not work)