"From Sandi's Recipe File"

Chicken and Pork Fondue
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    1 pound pork tenderloin, cut across grain into 1/8 inch slices

  1 1/2 pounds chicken breasts, boned, cut across grain into bite size pieces (1/4 inch thick)

  1 1/2 cups dry white wine (Sauterne, Rhine, Riesling)

  3 cans (10 1/2 ounces each) condensed chicken broth (bouillon)

  Ginger-Soy Sauce:

  1/4 cup soy sauce

  1 tablespoon cooking sherry

  1 teaspoon sugar

  1/2 teaspoon ginger

  1/4 teaspoon salt

  Honey-Mustard Sauce:

  1/4 cup prepared mustard

  1/4 cup honey

  1/2 teaspoon salt

  1/4 teaspoon rosemary leaves

  1/8 teaspoon pepper

  

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