Chicken Scaloppini with Spring Vegetables

Ingredients

• 2.3 pounds thin- chicken breast fillets dry rinsed
• 2 cups carrots frozen sliced
• 10.8 ounce condensed cream of asparagus soup canned (recommended: Campbell's)
• 4 servings flour for dredging
• 2 cups haricots verts frozen
• 1.8 ounce leek soup mix divided (recommended: Knorr)
• 2 cups early harvest peas frozen
• 2.5 cups seasoned potatoes diced (recommended: Reser's)
• 4 servings vegetable oil 
• 0.5 cup white wine 

Equipment

• frying pan
• whisk
• slow cooker

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