August 24, 2011

June Cleaver Would Be Proud

It's been a nice change of pace being home on maternity leave for the past few weeks and in taking a page from June Cleaver's domestic diva manual ... having hot dinner on the table at 6pm is something I set out to accomplish this week. 

This meal has all of the wow of a meal that took hours to prepare; but with the help of your trusty slow cooker, it can be ready with minimal fuss!

Chicken Scallopini with Slow Cooker Veggies

  •  2 1/2 cups frozen seasoned diced potatoes
  • 2 cups frozen sliced carrots
  • 2 cups frozen early harvest peas
  • 2 cups frozen haricots verts
  • 2 pounds thin-sliced chicken breast fillets
  • 1 packet Knorr veggie soup dry mix 
  • 1 can condensed cream of asparagus soup
  •  1/2 cup white wine 
  • Vegetable oil
  • Flour, for dredging
  • Seasoning - Mrs. Dash and garlic powder


1.  In a slow cooker, combine all veggies.
2.  Whisk togetherr 2/3 of the dry soup mix, condensed soup and wine.  Add to the slow cooker and mix with veggies.  Set slow cooker on low for approx. 4 hours.
3.  Heat oil in a large skillet.
4.  Combine flour, remaining dry soup mix, seasoning and a dash of salt in a shallow plate or dish.  Dredge chicken in mixture. 
5.  Cook chicken in skillet for approx. 2-3 min per side.
6.  Serve chicken over the veggies.

Voila!  Domestic diva meal in a flash!