*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Burgers
                 Restaurants                      Sandwiches
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LA TIMES-----
      1/2   c            Red wine vinegar
    2       tb           Crushed dried tarragon
    2       tb           Butter
    4       ts           Shallots, minced
    2       c            Mayo
      1/2   ts           White pepper
    6                    Whole bonels chicken breasts
                         Salt and pepper
    6                    Sandwich buns
    6                    Lettuce leaves
    6       sl           Tomato, opt
   *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
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