Chicken Scaloppini With Spring Vegetables Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
607
FAT
25%
CHOL
82%
SOD
31%

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Ingredients for 4 servings

Vegetable oil

Flour, for dredging

2 1/4 pounds thin-sliced chicken breast fillets, rinsed and patted dry

2 cups frozen sliced carrots

2 cups frozen early harvest peas

2 cups frozen haricots verts

2 1/2 cups seasoned diced potatoes (recommended: Reser's)

1/2 cup white wine, preferably Chardonnay

1 (10 3/4-ounce) can condensed cream of asparagus soup (recommended: Campbell's)

1 (1.8-ounce) packet leek soup mix, divided (recommended: Knorr)

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