Chicken Scaloppini with Spring Vegetables Recipe

Name: Chicken Scaloppini with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Scaloppini with Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Scaloppini with Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions