Chicken Scaloppini With Spring Vegetables |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 4 |
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Show:Semi-Homemade Cooking with Sandra Lee Episode:Heirloom Linen and Lace 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:
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.
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