1/2 pound skinless, boneless chicken breasts, cut into 1-inch pieces and
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.