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Fondue with Chicken and Artichoke Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2-3 skinned and boned chicken breasts
Cut the chicken into small cubes, about 1 inch square or so. Combine salt, pepper and paprika and coat the chicken with the mixture. Put the artichoke sauce in a serving bowl. Heat the oil in the base of the fondue pan to 375 degrees over a burner, and then transfer to the base of the fondue pot. Each person spears the chicken chunks and frys it in the hot oil. Dip into the artichoke sauce and enjoy! Any dipping sauce, especially salsas, work great with chicken fondue.
Recipe created 2005-01-25.