Grilled Chicken Sandwich W/Tarragon Mayo

Recipe Ingredients

		La Times
1/2 cup	118ml	Red wine vinegar
2 tablespoons	30ml	Crushed dried tarragon
2 tablespoons	30ml	Butter
4 teaspoons	20ml	Shallots - minced
2 cups	474ml	Mayo
1/2 teaspoon	2.5ml	White pepper
6		Chicken breasts - boneless
		Salt and pepper
6		Sandwich buns
6		Lettuce leaves
6		Tomato - opt

Recipe 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, saute 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.

Source:
Bobby Flay and Jack McDavid

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