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    Chicken Salad Tea Sandwiches with Almond

    List of Ingredients

    3c chicken broth -- or water
    2 whole boneless chicken breasts -- with skin
    1c mayonnaise
    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.





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