Yield: 4 Servings
|1 teaspoon||Dried rosemary leaves; crushed|
|1||3-lb broiler-fryer; cut up|
|¼ cup||Parkay margarine|
|2 cups||Mushroom slices|
|1 cup||Red or green pepper strips|
|¾ pounds||Velveeta pasteurized process cheese spread; cubed|
Combine flour and rosemary; coat chicken. In large skillet, brown chicken in margarine. Reduce heat. Add vegetables and brandy. Cover; simmer 20 minutes. Remove chicken to serving platter; keep warm. Add Velveeta cheese spread to skillet; stir over low heat until melted. Serve over chicken. 4 servings.
Variation: Substitute apple juice for brandy.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .