----------------------------------LA TIMES---------------------------------- 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

*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.