| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Burgers, Restaurants, Hot sands, Sandwiches |
6 |
Servings |
INGREDIENTS
| 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 (8oz) |
|
|
Salt and pepper |
| 6 |
|
Sandwich buns |
| 6 |
|
Lettuce leaves |
| 6 |
sl |
Tomato, opt |
INSTRUCTIONS
LA TIMES
*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 half.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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