Ingredients:

• Chicken
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks seasoned salt and pepper to tast
• Fondue
• 1/4 cup (1/2 stick) butter
• 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 tast
• 1/2 cup white wine or non-alcoholic wine
• 3 cups (12 ounces) Swiss cheese, shredded
• Accompaniments: Accompaniments:
• bread cubes
• broccoli flowerets
• blanched asparagus

Directions:
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 fondue pot over medium heat. Add garlic and cook 2 mintues. 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.