Title: Venetian Chicken
Categories: None
Yield: 6 Servings

1 ts Sweet Paprika
1/4 c All-Purpose Flour
1 ts Dried Basil
1/4 ts Salt
1/4 ts Pepper
3 lb Broiler-Fryer Chicken; Cut
-Up
4 Dried Mushrooms
1/4 c Sun-Dried Tomatoes; Chopped
1 sm Onion; Chopped
2 tb Red Wine; Optional
8 oz Tomato Sauce
1 tb Lemon Peel; Freshly Grated
Cooked Pasta
Parmesan Cheese; Grated
Fresh Parsley; Chopped

In a large bowl, combine paprika, flour, basil, salt and pepper. Coat
chicken pieces with mixture; set aside. Rinse mushrooms and break into
small pieces; remove and discard thick stems. Places mushrooms, sun-dried
tomatoes and onion in slow cooker. Place chicken pieces on top. In a bowl,
combine wine, if using, tomato sauce and lemon peel; pour over chicken.
Cover and cook on low 5 to 6 hours or until chicken is tender. Serve over
pasta; top with Parmesan Cheese and parsley.

Recipe by: Mable Hoffman's Crockery Cookery

Posted to TNT Recipes Digest by "Joyce Bennis" on
Mar 16, 1998