Chicken Scaloppini With Spring Vegetables
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Carrot (frozen sliced)2 cups
Haricot (frozen verts)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
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