| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Flour |
| 1 | ts | Dried rosemary leaves; crushed |
| 1 | 3-lb broiler-fryer; cut up | |
| 1/4 | c | Parkay margarine |
| 2 | c | Mushroom slices |
| 1 | c | Red or green pepper strips |
| 1/3 | c | Brandy |
| 3/4 | lb | Velveeta pasteurized process cheese spread; cubed |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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