Recipe - Poulet Gourmet

1/3 cup Flour
1 teaspoon Dried rosemary leaves;
crushed
1 3lb broilerfryer; cut up
One fourth cup Parkay margarine
2 cup Mushroom slices
1 cup Red or green pepper strips
1/3 cup Brandy
Three fourths pound 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, http://www.erols.com/hosey.