Venetian chicken

Yield: 6 Servings

Measure Ingredient
1 teaspoon Sweet Paprika
¼ cup All-Purpose Flour
1 teaspoon Dried Basil
¼ teaspoon Salt
¼ teaspoon Pepper
3 pounds Broiler-Fryer Chicken; Cut Up
4 \N Dried Mushrooms
¼ cup Sun-Dried Tomatoes; Chopped
1 small Onion; Chopped
2 tablespoons Red Wine; Optional
8 ounces Tomato Sauce
1 tablespoon Lemon Peel; Freshly Grated
\N \N Cooked Pasta
\N \N Parmesan Cheese; Grated
\N \N 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" <Joyce_B@...> on Mar 16, 1998

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