Chicken Mousse
- SERVINGS: MAKES 2 CUPS
- •BASIC-EASY
- •FAST
This mousse is a component of Poached Chicken with Tarragon.
- 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
- In a food processor, pulse the chicken until finely chopped. Add the egg white and pulse until blended. With the machine on, add the cream in a steady stream and puree until smooth. Scrape the mousse into a bowl and stir in the parsley, chives, tarragon and white pep-per. Transfer the mousse to a resealable plastic bag and refrigerate until chilled, about 1 hour. To use, snip off a corner of the bag.
Serve With
Poached Chicken with Tarragon.
You Might Also Like
Ratings
Add a Comment
advertisement
advertisement
Draft your roster for Bravo's Top Chef: New Orleans. Each week, F&W awards points to chefs for winning challenges, sassiness, style and more.
Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.
Comments
Add A Comment