INGREDIENTS:
3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1
1/2pounds) halved
I 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)

Makes 24 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 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 hour ahead, wrapped in plastic wrap, and chilled.