Preparation:
Combine vinegar and tarragon in small saucepan. Bring to boil and cook until reduced by half. Melt butter in small skillet, sauté‚ 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. |
