Chicken Salad Tea Sandwiches with Smoked Almonds
chicken breasts, boneless and skinless
fresh tarragon, finely chopped
almonds, smoked and finely chopped
1In a deep skillet bring broth or water to a boil and add chicken breasts in one layer.
2Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes.
3Remove skillet from heat and cool chicken in cooking liquid 20 minutes.
4Discard skin and shred chicken fine.
5In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, salt and pepper.
6Make 12 sandwiches with chicken salad and bread, pressing together gently.
7With a 2 inch round cutter cut 2 rounds from each sandwich.
8Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.
10Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.