Ingredients

1/2 C. red wine vinegar
2 Tbsp. crushed dried tarragon
2 Tbsp. butter
4 tsp. shallots, minced
2 C. mayo
1/2 tsp. white pepper
6 whole boneless chicken breasts (8 oz.)
salt and pepper
6 sandwich buns
6 lettuce leaves
6 slices tomato, optional

Cooking Instructions

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 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 medium heat, turning and basting with 1 Tbls. 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.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)