Grilled Chicken Sandwich W/Tarragon Mayo

This elevated classic sandwich features tender, boneless chicken breasts grilled to perfection and topped with a vibrant, homemade tarragon mayonnaise. The sauce is crafted by reducing red wine vinegar with dried tarragon and saut&# 195;Â©ed shallots, then folding it into creamy mayo for a rich, tangy condiment that cuts through the richness of the chicken. ItÃ¢ÂÂs a perfect balance of savory, herbaceous, and bright flavors. Ideal for a quick yet impressive weeknight dinner or a summer barbecue staple, this recipe transforms simple ingredients into a gourmet experience. The addition of fresh lettuce and tomato adds a crisp, refreshing crunch, making every bite satisfying and delicious.

Cooking Method: Boiling, Grilling, Sautéing

Cuisine: Vietnamese

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1248.0

Dietary: Gluten-free

Description

This elevated classic sandwich features tender, boneless chicken breasts grilled to perfection and topped with a vibrant, homemade tarragon mayonnaise. The sauce is crafted by reducing red wine vinegar with dried tarragon and saut&# 195;Â©ed shallots, then folding it into creamy mayo for a rich, tangy condiment that cuts through the richness of the chicken. ItÃ¢ÂÂs a perfect balance of savory, herbaceous, and bright flavors. Ideal for a quick yet impressive weeknight dinner or a summer barbecue staple, this recipe transforms simple ingredients into a gourmet experience. The addition of fresh lettuce and tomato adds a crisp, refreshing crunch, making every bite satisfying and delicious.

Ingredients

1/2 cup Red wine vinegar
2 tablespoon Crushed dried tarragon
2 tablespoon Butter
4 teaspoon Shallots, minced
2 cup Mayo
1/2 teaspoon White pepper
6 Whole Bonels chicken breasts

Directions

1
Combine red wine vinegar and crushed dried tarragon in a small saucepan.
2
Bring the mixture to a boil and cook until reduced by half.
3
Melt butter in a small skillet and sautÃÂ© minced shallots until tender.
4
In a bowl, combine mayonnaise, the tarragon reduction, sautÃÂ©ed shallots, and white pepper.
5
Mix well to create the flavored mayonnaise.
6
Remove skin and fat from the boneless chicken breasts.
7
Pound the chicken slightly with the fine side of a meat tenderizing mallet to an even thickness.
8
Cut the chicken breasts in half along the natural seam, removing any cartilage from the center.
9
Season the chicken pieces with salt and pepper.
10
Grill the chicken over medium heat, turning occasionally and basting with 1 tablespoon of the reserved mayonnaise mixture per side, until cooked through.
11
Slice the sandwich buns and warm them lightly.
12
Spread the inside of the buns generously with the flavored mayonnaise.
13
Place two slices of grilled chicken on the bottom bun, top with lettuce leaves and tomato slices, and cover with the top bun half.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1248.0kcal

% Daily Value *
Total Fat 104.2g161%
Saturated Fat 19.3g97%
Cholesterol 224.2mg75%
Sodium 695.8mg29%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 71.2g143%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Reserve 1 tablespoon of the mayonnaise mixture before adding the tarragon reduction and shallots, so you have plain mayo for basting the chicken if desired, or use the flavored mayo as directed for extra punch.

For best results, ensure the chicken is cooked to an internal temperature of 165ÃÂ°F (74ÃÂ°C).

This mayonnaise can be made ahead and stored in the refrigerator for up to 3 days.

Fresh tarragon can be used instead of dried; if using fresh, chop finely and add to the mayo off-heat to preserve flavor.

Keywords: chicken, sandwich, tarragon, mayo, grilled, mayonnaise, shallots, vinegar, easy, weeknight, dinner, herb, bbq, summer, classic, delicious

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-sandwich-w-tarragon-mayo/