Classic Chicken Fondue

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and set aside.

2. 2

   Grate the Gruyère and Emmental cheeses and mix them together in a bowl.

3. 3

   Rub the inside of a fondue pot with the garlic clove, then discard the garlic.

4. 4

   Pour the dry white wine into the pot and heat it over medium heat until it begins to simmer.

5. 5

   Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.

6. 6

   In a small bowl, mix the cornstarch with the lemon juice to form a slurry.

7. 7

   Stir the cornstarch slurry into the cheese mixture to thicken it slightly.

8. 8

   Add a pinch of nutmeg and season with salt and pepper to taste.

9. 9

   Keep the fondue warm over low heat and serve with the chicken pieces for dipping.