Savory Swiss Fondue with Chicken and Vegetable Dippers

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Chicken is threaded on screwers and broiled then served with a spicy Swiss cheese fondue, bread and fresh vegetables.
  • PrepN/A |
  • TotalN/A |
  • Serves 6 - 8


  • Accompaniments:
  • Chicken:
    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 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


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.

Additional Notes

seasoned salt and pepper to taste
Recipes From - The Gourmet Food And Cooking Resource