Poulet gourmet

Yield: 4 Servings

Measure Ingredient
⅓ cup Flour
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
⅓ cup Brandy
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, .

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