Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----la times-----
     1/2  cup           red wine vinegar
   2      tablespoons   crushed dried tarragon
   2      tablespoons   butter
   4      teaspoons     shallots -- minced
   2      cups          mayo
     1/2  teaspoon      white pepper
   6                    chicken breasts -- boneless
                        salt and pepper
   6                    sandwich buns
   6                    lettuce leaves
   6      slices        tomato -- opt

Preparation:

*Culbertson Winery, Temecula Combine vinegar and tarragon in sm saucepan. Bring to boil and cook until reduced by half. Melt butter in sm 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.