Savory Swiss Fondue with Chicken and Vegetable Dippers
Serves 6 to 8
Chicken:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
seasoned salt and pepper to taste
Fondue:
1/4 cup (1/2 stick) butter
1 clove garlic, minced
2 tablespoons all-purpose flour
3/4 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon hot pepper sauce, or more to taste
1/2 cup white wine or non-alcoholic wine
3 cups (12 ounces) Fanny Mason Baby Swiss or other Baby Swiss or Swiss cheese, shredded
Accompaniments:
bread cubes
broccoli flowerets
blanched asparagus
Thread chicken onto metal or bamboo skewers. Season to taste with salt and pepper. Broil until chicken is cooked through, about 3 minutes per side.
Meanwhile, melt butter in a fondue pot over medium heat. Add garlic and cook 2 minutes. Add flour and cook 1 minute while whisking constantly. Whisk in milk, Worcestershire sauce, dry mustard and hot pepper sauce and let pot simmer for 1 minute. Add wine and bring to simmer. Reduce heat to low and gradually add cheese, whisking until melted and smooth. Keep warm over a low flame.
Serve with chicken skewers, bread and vegetables for dipping.
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