Grilled Chicken Sandwich with Tarragon Mayo

Course : Grilling
Serves: 6
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1/2 cup red wine vinegar
2 tablespoons crushed dried tarragon
2 tablespoons butter
4 teaspoons shallots -- minced
2 cups mayo
1/2 teaspoon white pepper
6 medium chicken breasts -- boneless
1 teaspoon salt and pepper
6 medium sandwich buns
6 medium lettuce leaves
6 slices tomato -- opt

Preparation / Directions:

*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.

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