Recipes Chicken Mousse 1.0 (2) 3 Reviews Amazing Chicken Recipes By Jeremy Strode Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 cups 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 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. Rate it Print