Pan-Seared Chicken Sandwich w/Tarragon-Goat Cheese Spread

Instructions

1. If necessary, remove the tenderloins from the chicken breasts, then place them between 2 sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
2. Using 1 tablespoon of the oil, brush both sides of the chicken, then season with salt and pepper and set aside.
3. Combine the mayonnaise, goat cheese, tarragon and chives in a small bowl until smooth. Set aside.
4. Heat the remaining 2 tablespoons of oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
5. Add the mushrooms, season with salt and pepper, and continue cooking until the mixture is nicely browned, 6 to 7 minutes longer. Transfer to a bowl and set aside.
6. Increase the heat on the pan to medium-high and add the chicken. Cook until the juices run clear and there is no trace of pink in the center, 2-1/2 to 3 minutes per side.
7. To assemble the sandwiches, slice the rolls horizontally and spread a portion of the goat cheese mixture on each. Add the onion-mushroom mixture and chicken. Serve immediately.
8. Note: If you have some on hand, a drizzle of white truffle oil really adds a fabulous touch to these sandwiches. The flavor is subtle, but noticeable.
9. Makes 4 servings