Place chicken breasts (sliced thin if too large or thick) in a medium saucepan and cover with chicken broth.

Heat over medium and bring to a simmer. Poach until cooked through, approx 15-20 minutes.

When chicken is done remove from broth and let cool on a cutting board.

When cool to touch roughly chop and shred the chicken into bite size pieces.

In a medium bowl mix together chicken, mayo, sour cream, almonds, cranberries, and salt and pepper to taste until blended.

I like to serve on mini croissants. This recipe makes about 15 or 16 mini sandwiches.

Pile onto a platter and watch them disappear at your next summer gathering!