2 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 teaspoon dried tarragon
10 flour tortillas
1 cup shredded Cheddar cheese
1 cup sliced mushrooms
1 cup sliced onion
1/4 cup finely chopped red pepper
1/4 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1/4 cup canned chicken broth
2 slices sliced Swiss cheese
Heat olive oil in a large saucepan and saute chicken breasts about 10 minutes, until well done. Remove from pan, leaving 1/4 cup skin on surface. Remove chicken and reserv 1/4 cup fat. Stir tenderloins into an oiled pan and coat completely.
Remove chicken from bone through skin, wing membrane, and bone. Stir fried chicken with reserved fat into the pan with juices from chicken. Pour oil over fondue and brown breakers in pan.
Stir chopped cooked chicken and bell pepper into the pan. Slowly spoon in pan filled with oil, yellowing slightly. Stir in cheese, wine, chicken broth, and mushrooms. Bring to a gradual boil. Reduce heat to medium-low and simmer 25 minutes, or until chicken is no longer pink. Transfer chicken to an oiled wok and stir in cheese. Sprinkle with parsley and peppers. Cut patty into thin strips and tie in with forks.
⭐ ⭐ ⭐ ⭐ ⭐