Ingredients

Partially cook the vegetables for easy spearing. Wine-Tarragon Fondue 1 pound skinless, boneless chicken breasts 2 medium carrots, bias-sliced into 1/2-inch pieces 2 cups cauliflower flowerets 1 medium zucchini, cut into 1/4-inch slices 2 cups dry white wine 2 cups chicken broth 2 tablespoons sliced green onion 1 tablespoon snipped fresh tarragon OR 1 teaspoon dried tarragon, crushed Tarragon Dipping Sauce (recipe follows)

Description

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,

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