Chicken Mousse


Amazing Chicken Recipes

2 cups


  • 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


  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.

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