-----la times-----
1/2 cup red wine vinegar
2 tablespoon crushed dried tarragon
2 tablespoon butter
4 teaspoons shallots -- minced
2 cups mayo
1/2 teaspoon white pepper
6 chicken breasts -- boneless
salt and pepper
6 sandwich buns
6 lettuce leaves
6 slices tomato -- opt
Instructions:
*Culbertson Winery, Temecula Combine vinegar and tarragon in sm saucepan.
Bring to boil and cook until reduced by half. Melt butter in sm skillet,
sauté shallots until tender. Combine mayo, tarragon reduction, shallots
and white pepper. Mix well. Remove skin and fat from chicken. Pound
slightly 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.
