Title: Grilled Chicken Sandwich With Tarragon Mayo
Categories: Chicken, Burgers, Restaurants, Hot sands, Sandwich
Yield: 6 servings
MMMMM--------------------------LA TIMES-------------------------------
1/2 c Red wine vinegar
2 tb Dried tarragon; crushed
2 tb Butter
4 ts Shallots; minced
2 c Mayo
1/2 ts White pepper
6 Whole boneless chicken
-breasts (8 oz)
Salt and pepper
6 Sandwich buns
6 Lettuce leaves
6 sl Tomato (optional)
* Culbertson Winery, Temecula
Combine vinegar and tarragon in small saucepan. Bring to boil and cook
until reduced by half. Melt butter in small 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 one tablespoon of the 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.
