Chicken Scaloppini with Spring Vegetables

Name: Chicken Scaloppini with Spring Vegetables
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