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VENETIAN CHICKEN

1 teaspoon sweet paprika
1/4 cup all purpose flour
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 ( 2 1/2 to 3 1/2 pound) chicken, cut up
3 to 4dried mushrooms
1/4 cup chopped sun-dried tomatoes
1 small onion, chopped
2 tablespoons red wine, optional
1 ( 8 oz.) can tomato sauce
1 tablespoon fresh grated lemon peel
Cooked pasta
Grated parmesan cheese
chopped fresh parsley

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 and tomatoes and onion in crockpot. Put chicken 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 cheese and parsley.

Serves 5 to 6