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