Chicken Salad Tea Sandwiches
3 c chicken broth -- or water
2 whole boneless chicken breasts -- with skin
1 c mayonnaise 1/3 c minced shallot
1 tsp minced fresh tarragon
24 slices homemade type white bread -- sliced very thin
1/2 c finely chopped smoked almonds
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, 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 c of
mayonnaise, shallot, tarragon, and salt and pepper to taste. Make 12 sandwiches
with chicken salad and bread, pressing together gently. With a 2" round cutter
cut 2 rounds from each sandwich. Put almonds on a small plate and spread edges
of rounds with remaining 1/2 c mayonnaise to coat well. Roll edges in almonds.
Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.