Ingredients

• 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)

Instructions

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.
2. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
3. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
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.