Grilled chicken sandwich w/tarragon mayo

6 servings

Ingredients

QuantityIngredient
½cupRed wine vinegar
2tablespoonsCrushed dried tarragon
2tablespoonsButter
4teaspoonsShallots, minced
2cupsMayo
½teaspoonWhite pepper
6Whole bonels chicken breasts (8oz)
Salt and pepper
6Sandwich buns
6Lettuce leaves
6slicesTomato, opt

Directions

LA TIMES

*Culbertson Winery, Temecula Combine vinegar and tarragon in sm saucepan. Bring to boil and cook until reduced by half. Melt butter in sm skillet, saute shallots until tender. Combine mayo, tarragon reduction, shallots and white pepper. Mix well. Remove skin and fat from chicken. Pound slighlty with fine side of meat tenderizing mallet. Cut in half down natural seam, eliminating any cartilage at center. Season with salt and pepper. Grill chicken over med heat, turning and basting with 1T reserved mayo mixture per side. Slice and warm buns. Spread inside of buns generously with flavored mayo. Place 2 chicken slices on the bun, top with lettuce, tomato and other bun half. Submitted By DAN KLEPACH On 04-28-95