Chicken Mousse

Name: Chicken Mousse
Ingredients: 1/2 pound skinless, boneless chicken breasts, cut into 1-inch pieces and chilled; 1 large egg white; 3/4 cup heavy cream; 1 tablespoon minced flat-leaf parsley; 1 tablespoon snipped chives; 1 teaspoon finely chopped tarragon; Pinch of freshly ground white pepper

7 ingredients

6 steps

Ingredients

1/2 pound skinless, boneless chicken breasts, cut into 1-inch pieces and chilled
1 large egg white
3/4 cup heavy cream
1 tablespoon minced flat-leaf parsley
1 tablespoon snipped chives
1 teaspoon finely chopped tarragon
Pinch of freshly ground white pepper

Directions

1

In a food processor, pulse the chicken until finely chopped.
2

Add the egg white and pulse until blended.
3

With the machine on, add the cream in a steady stream and puree until smooth.
4

Scrape the mousse into a bowl and stir in the parsley, chives, tarragon and white pep-per.
5

Transfer the mousse to a resealable plastic bag and refrigerate until chilled, about 1 hour.
6

To use, snip off a corner of the bag.