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Ingredientes
- 1/2 c. Red wine vinegar
- 2 Tbsp. Crushed dry tarragon
- 2 Tbsp. Butter
- 4 tsp Shallots, chopped
- 2 c. Mayo
- 1/2 tsp White pepper
- 6 whl bonels chicken breasts (8oz) Salt and pepper
- 6 x Sandwich buns
- 6 x Lettuce leaves
- 6 slc Tomato, opt
Direcciones
- *Culbertson Winery, Temecula Combine vinegar and tarragon in sm saucepan.
- Bring to boil and cook till reduced by half. Heat butter in sm skillet, saute/fry shallots till tender. Combine mayo, tarragon reduction, shallots and white pepper. Mix well. Remove skin and fat from chicken. Lb. 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 mix per side. Slice and hot 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 736 | |
| Calories from Fat 601 | 82% |
| Total Fat 68.01g | 85% |
| Saturated Fat 11.43g | 46% |
| Trans Fat 0.01g | |
| Cholesterol 37mg | 12% |
| Sodium 531mg | 22% |
| Potassium 334mg | 10% |
| Total Carbs 20.73g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.05g | 3% |
| Protein 12.63g | 20% |
