*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.
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|Serving Size: 1 Serving (591g)|
|Recipe Makes: 6|
|Calories from Fat: 336 (40%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 169.9mg||52 %|
|Sodium 1145.1mg||39 %|
|Potassium 1072.4mg||28 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 53.9g|
|Protein 64.5g||92 %|
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Calories per serving: 831
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