Chicken Salad Tea Sandwiches with Almond
List of Ingredients
3c chicken broth -- or water
2 whole boneless chicken breasts -- with skin
1/3c minced shallot
1tsp minced fresh tarragon
24 slices homemade type white bread -- sliced very thin
1/2c 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 1/2c mayonnaise to coat well. Roll
edges in almonds. Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.