Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 24 tea sandwiches

　　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)

　　

Step 1

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.

　　

Step 2

In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.

　　

Step 3

Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.

　　

Step 4

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.