Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Flour |
| 1 teaspoon | Dried rosemary leaves; crushed |
| 1 \N | 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, .