Prepared By: Tracy Ostler
Yield: Makes 24 tea sandwiches
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.
I also added about 1/3 cup grapes.