Ingredients

• Ingredients
  1. 1/2 pound skinless, boneless chicken breasts, cut into 1-inch pieces and chilled
  2. 1 large egg white
  3. 3/4 cup heavy cream
  4. 1 tablespoon minced flat-leaf parsley
  5. 1 tablespoon snipped chives
  6. 1 teaspoon finely chopped tarragon
  7. Pinch of freshly ground white pepper

Directions

1. 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