| 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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