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Chicken Salad Tea Sandwiches with Smoked Almonds
| 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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