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Italian Chicken
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frying chicken, cut into pieces
teaspoon seasoned salt
/4 cup flour
/2 teaspoon salt
/8 teaspoon pepper
tablespoons Parmesan cheese, grated
/2 cup chicken stock
can mushrooms, drained
/2 teaspoon paprika
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• zucchini, sliced into medium pieces
• freshly ground black pepper
• parsley to garnish
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,
and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of
Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook
on low for 6 to 8 hours or until tender. Turn control to high, add
mushrooms, cover, and cook on high for another 10−15 minutes. Garnish with
freshly ground black pepper and parsley.
Italian Chicken
89
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