Ingredients Jump to Instructions ↓

  1. 1 pound skinless, boneless chicken breasts

  2. 2 medium carrots, bias-sliced into 1/2-inch pieces

  3. 2 cups cauliflower flowerets

  4. 1 medium zucchini, cut into 1/4-inch slices

  5. 2 cups dry white wine

  6. 2 cups chicken broth

  7. 2 tablespoons sliced green onion

  8. 1 tablespoon snipped fresh tarragon OR 1 teaspoon dried tarragon, crushed Tarragon Dipping Sauce (recipe follows)

Instructions Jump to Ingredients ↑

  1. Cut chicken into bite-size pieces. Cover and chill up to 4 hours. In a medium saucepan cook carrots in a small amount of boiling salted water for 5 minutes. Add cauliflower; cook for 2 minutes more. Drain, cover, and chill. To serve, prepare dipping sauce; set aside. On a serving platter arrange chicken, carrots, cauliflower, and zucchini. In a fondue pot combine wine, broth, green onion, and tarragon. Bring to a gentle boil. Spear pieces of chicken and vegetables with fondue forks; dip into bubbling broth. Cook vegetables for 1 to 2 minutes and chicken for 2 to 3 minutes or until no longer pink. (To maintain the temperature, don't add too many pieces of food to the broth at one time.) Dip cooked chicken and vegetables into sauce.


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