|
|
| Ingredients: |
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 |
|
| Cooking Instructions: |
Tarragon Dipping Sauce (recipe follows)
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. |
| Serving Suggestions: |
| Tarragon Dipping Sauce: In a small, heavy saucepan prepare 1 (0.9-ounce) envelope hollandaise sauce mix according to package directions. Remove from heat; stir in 2 tablespoons dry white wine and 2 teaspoons snipped fresh tarragon OR 1/2 teaspoon dried tarragon, crushed. Cool for 10 to 15 minutes. In a small mixing bowl fold hollandaise sauce into 1/2 cup plain yogurt. Serve at room temperature. Makes about 2 cups. |
| Additional Comments: |
| Nutritional facts per serving: calories: 121, total fat: 3g, saturated fat: 1g, cholesterol: 37mg, sodium: 161mg, carbohydrate: 7g, fiber: 2g, protein: 16g, vitamin A: 65%, vitamin C: 37%, calcium: 7%, iron: 5% |
|
|
|
