Venetian Chicken

By MissHeather

Ingredients

• 1 tsp sweet paprika
• 1/4 C all-purpose flour
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 , 2 1/2 - 3 1/2 lb broiler-fryer chicken, cut up
• 3 to 4 dried mushrooms
• 1/4 C chopped sun-dried tomatoes
• 1 small onion, chopped
• 2 T red wine
• 1 , 8 oz can tomato sauce
• 1 T freshly grated lemon peel
• cooked pasta
• grated Parmesan cheese
• chopped fresh parsley

Preparation

Step 1

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. Place mushrooms, sun-dried tomatoes and onion in a slow cooker. Place chicken pieces on top. IN a bowl, combine wine, tomato sauce and lemon peel; pour over chicken. Covver and cook on LOW 5 to 6 hours or until chicken is tender. Serve over pasta; top with Parmesan cheese and parsley.