1 (2 1/2 to 3 lbs.) chicken, cut up
1/3 c. flour
1 tsp. dried and crushed rosemary leaves
1/4 c. butter
1 c. green pepper strips
1/2 c. cider
3/4 lb. Velveeta cheese, cubed

Coat chicken with flour and rosemary. Brown on all sides in butter. Reduce heat. Add vegetables and cider. Cover. Cook 20-30 minutes over low heat or until tender. Remove chicken to serving platter. Keep warm. Add Velveeta cheese to skillet; stir until melted. Serve over chicken. Makes 4 servings.

Variation: Substitute apple juice for cider.