Venetian Chicken<\/p>\n
<\/p>\n
1 tsp. sweet paprika<\/p>\n
1\/4 C. all-purpose flour<\/p>\n
1 tsp. dried basil<\/p>\n
1\/4 tsp. salt<\/p>\n
1\/4 tsp. pepper<\/p>\n
3 1\/2 lb. broiler-fryer chicken, cut up<\/p>\n
4 dried mushrooms<\/p>\n
1\/4 C. chopped sun-dried tomatoes<\/p>\n
1 small onion, chopped<\/p>\n
2 T. red wine, optional<\/p>\n
8 oz. can tomato sauce<\/p>\n
1 T. freshly grated lemon peel<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n