Wine Tarragon Fondue

1 pound skinless, boneless chicken breasts
2 medium carrots, bias-sliced into 1/2" pieces
2 C. cauliflower flowerets
1 recipe Tarragon Dipping

Sauce

1 medium zucchini, cut into 1/4-inch slices
2 C. dry white wine
2 C. chicken broth
2 T. sliced green onion
1 T. snipped fresh tarragon or 1 tsp. dried tarragon, crushed

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 till 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.

Makes 8 appetizer servings.

Vegetables can be partially cooked for easy spearing.

Tarragon Dipping Sauce:

 In a small, heavy saucepan prepare one 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.

Nutrition facts per serving: 121 calories, 3 g total fat, 1 g saturated fat,
37 mg cholesterol, 161 mg sodium, 7 g carbohydrate, 2 g fiber, 16 g protein,
65% vitamin A, 37% vitamin C, 7% calcium, 5% iron.