Swiss Fondue with Chicken & Vegetable Dippers

Ingredients

Chicken
1 lb. SilverBrook Boneless, Skinless Chicken Breast,
cut into 1-inch chunks - RFS Item 35778
Salt and pepper to taste

Fondue
1/4 cup SilverBrook Grade AA Salted Butter
            RFS Item 73400
1 clove garlic, minced
2 Tbsp. all-purpose flour
3/4 cup milk
1 Tbsp. Worcestershire sauce
1 tsp. Culinary Secrets Ground Mustard Seed
          RFS Item 24078
1/4 tsp. hot pepper sauce, or more to taste
1/2 cup white wine or non-alcoholic wine
12 oz. Cobblestone Market Grade A Premium
Swiss Cheese, shredded - RFS Item 70156

Accompaniments
Bread cubes, broccoli florets, blanched asparagus

Directions

1. Thread chicken onto metal or bambook skewers. Season with salt and pepper.
2. Broil chicken until cooked through - about 3 minutes per side.
3. Meanwhile, melt butter in fondue pot or medium saucepan over medium heat. Add garlic and cook two minutes. Add flour and cook one minute whisking constantly.
4. Whisk in milk, Worcestershire sauce, dry mustard and hot pepper sauce; let simmer one minute. Add wine and bring to a simmer.
5. Reduce heat to low and gradually add cheese, whisking until melted and smooth. Keep warm over a low flame.

Yield: 6 to 8 servings