Venetian Chicken

 

1 tsp. sweet paprika

1/4 C. all-purpose flour

1 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

3 1/2 lb. broiler-fryer chicken, cut up

4 dried mushrooms

1/4 C. chopped sun-dried tomatoes

1 small onion, chopped

2 T. red wine, optional

8 oz. can tomato sauce

1 T. freshly grated lemon peel

 

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 stems. Place 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 chopped fresh parsley.