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