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How To make Chicken Salad Tea Sandwiches with Smoked Almonds

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Ingredients
3
cup
chicken broth, or water
2
each
chicken breasts, boneless, skinless
1
cup
mayonnaise
1/3
cup
shallot, minced
1
teaspoon
tarragon, fresh, minced
24
each
white bread, homemade, slices, very thin
1/2
cup
almonds, smoked, finely chopped

Directions:
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 inch 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.

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