Amount
Ingredient
Preparation



3
cups
chicken stock

or water



2
each
chicken breasts

boneless, skinless



1
cup
mayonnaise





1/3
cup
shallots

minced



1
teaspoon
tarragon

fresh, minced



24
each
bread

white bread, homemade, slices, very thin



1/2
cup
almonds

smoked, finely chopped

 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 2 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