Chicken Salad Tea Sandwiches with Smoked Almonds

Last week, I catered a trunk show at a wonderful clothing store in San Marino, CA called Serafina. If you live in the area, you must stop by, their things are exquisite.  I made tea sandwiches. The Chicken Salad sandwiches were a big hit.

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Chicken Salad Tea Sandwiches with Smoked Almonds 

Makes 24 tea sandwiches

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

In a deep 12-inch 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 cup 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 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

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