Ingredients:

4 cups chicken broth (1 can broth, 2 tsp knorr seafood stock, 1 tsp vegetable stock)

2/3 cup white wine

2 lemon slices

2 large cloves garlic, minced

t tbsp minced gingerroot

2 tsp white sugar

1 lb boneless skinless chicken breasts

half bunch broccoli

1 small yellow summer squash or zucchini

2 cups torn swiss chard or romaine lettuce

1 sweet pepper (any colour)

1/4 lb mushrooms

In fondue pot combine stock, wine, lemon slices, garlic, ginger & sugar. Heat to simmer.

Cut chicken into 3/4�?pieces, place in bowl on serving platter. Cut broccoli, squash, lettuce, peppers, mushrooms into bite size pieces. Arrange on platter.

Using long fondue forks spear chicken or vegetables and cook in fondue pot until done. Serve with Garlic Sauce.

1/2 cup sour cream

2 cloves garlic minced

1/4 cup chopped fresh parsley