Follow these steps for perfect results
chicken broth
boneless chicken breasts with skin
halved
mayonnaise
shallot
minced
fresh tarragon leaves
minced
homemade-type white bread
very thin slices
smoked almonds
finely chopped
Bring chicken broth or water to a boil in a deep skillet.
Add chicken breasts in a single layer.
Reduce heat to a bare simmer and poach chicken for 7 minutes, turning once.
Remove skillet from heat and cool chicken in the cooking liquid for 20 minutes.
Discard the skin from the chicken breasts.
Shred the chicken finely.
In a bowl, combine shredded chicken, mayonnaise, minced shallot, tarragon, salt, and pepper.
Mix the ingredients thoroughly.
Make 12 sandwiches using the chicken salad and thin slices of white bread.
Press the sandwiches together gently.
Use a 2-inch round cutter to cut 2 rounds from each sandwich.
Place finely chopped smoked almonds on a small plate.
Spread the edges of the sandwich rounds with the remaining mayonnaise to coat well.
Roll the mayonnaise-coated edges in the smoked almonds.
Wrap sandwiches in plastic wrap and chill for up to 2 hours before serving.
Expert advice for the best results
Use high-quality mayonnaise for the best flavor.
Toast the bread lightly before assembling the sandwiches to prevent them from becoming soggy.
Ensure the chicken is thoroughly cooled before shredding to prevent dryness.
Everything you need to know before you start
15 minutes
Can be made 2 hours ahead.
Arrange the tea sandwiches neatly on a tiered serving tray or a decorative plate.
Serve with a side of fresh fruit or a small green salad.
Pair with a cup of herbal tea or a glass of iced tea.
Complements the smoky and savory notes.
Discover the story behind this recipe
Popular for afternoon tea and social gatherings.
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