b'The CreamyChicken Sandwich500g skinless chickenIn a small saucepan, place the chicken breast fillets, breast fillets peppercorns and bay leaf, and cover with cold 3 peppercorns water.1 fresh bay leaf Bring to a boil over a high heat, then reduce to low and simmer for around 10-12 minutes until chicken is 80g mayonnaise just cooked through. Let it rest and cool in the broth.60g crme frache Remove the chicken, finely chop and place in a large bowl. Add the mayonnaise, crme frache, herbs, 3 tbsp chives, finelyDijon mustard, almonds, celery and capers, season chopped well with salt and pepper and mix together so it is thoroughly combined.Handful of parsley, finely chopped Grab the sourdough slices and brush with olive oil. Place some chicken onto each slice and top with 1 tsp Dijon mustard rocket or cos lettuce. Place the remaining sourdough 50g toasted almonds,slices on top and cut in half. roughly chopped Serve with olive oil drizzled on top. 2 celery stalks, finely chopped1 tbsp salted capers, rinsed and roughly choppedSea salt and black pepper8 slices sourdough breadExtra virgin olive oil, for brushing and drizzlingHandful of rocket or cos lettuce45'