Chicken - Mushroom Fondue Recipe

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Desserts

Fondue

Chicken - Mushroom Fondue

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Ingredients:
About 3 pounds chicken breasts,
boned and skinned
4 cans (about 14 oz. each)
chicken broth
1 small bay leaf 5 whole cloves
2 teaspoons salt 1/4 teaspoon basil leaves, crushed
1/4 teaspoon white pepper
3/4 cup dry white table wine
1 pound medium-sized fresh
mushrooms, sliced

Directions:
Lightly seasoned broth is used for cooking strips of chicken breast and slices of mushroom. Results are lower in calories—and cost—than the oil version. If you wish, make your own broth base using remaining meat and bones from breasts, adding a few necks and backs if it seems skimpy. Have enough broth on hand to replace that which is absorbed or evaporated in cooking. Excellent with Teriyaki Sauce, toasted sesame seeds, and Curry Dip. The curry sauce makes a delicious dip for the raw mushrooms while chunks of chicken are cooking.
For easy slicing, arrange boned chicken breasts in single layer on flat baking pan. Place in freezer about 1/2 hour or until surface is just slightly frozen. Remove from freezer and slice chicken in lengthwise strips (about 1/4 -inch wide and 3 inches long). Roll strips for easier skewering.
In the kitchen, simmer broth with bay leaf, cloves, salt, basil, and white pepper for about 15 minutes. Strain broth and add wine. Pour about half of the broth into your fondue pot and bring to boiling, then bring to table. Keep remaining broth hot in the kitchen.
To cook, spear a rolled chicken strip and a mushroom on fondue fork; place in boiling broth and cook about 2 to 3 minutes, or just until chicken is cooked through (meat turns white and becomes slightly fibrous). Replenish the broth as needed during the cooking. Makes 4 to 6 servings.