Chicken Salad Tea Sandwiches with Smoked Almonds

• 3 cups chicken broth or water
• 2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
• 1 cup mayonnaise
• 1/3 cup minced shallot
• 1 teaspoon minced fresh tarragon leaves
• 24 very thin slices homemade-type white bread
• 1/2 cup finely chopped smoked almonds (about 2 ounces)

1. In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer.
2. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes.
3. Remove skillet from heat and cool chicken in cooking liquid 20 minutes.
4. Discard skin and shred chicken fine.
5. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
6. Make 12 sandwiches with chicken salad and bread, pressing together gently.
7. With a 2-inch round cutter cut 2 rounds from each sandwich.
8. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.
9. Roll edges in almonds.
10. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

chicken broth, chicken breasts, mayonnaise, shallot, tarragon, bread, almonds

Taken from www.epicurious.com/recipes/food/views/chicken-salad-tea-sandwiches-with-smoked-almonds-11854 (may not work)