Chicken Mousse

• 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.
2. Add the egg white and pulse until blended.
3. With the machine on, add the cream in a steady stream and puree until smooth.
4. Scrape the mousse into a bowl and stir in the parsley, chives, tarragon and white pep-per.
5. Transfer the mousse to a resealable plastic bag and refrigerate until chilled, about 1 hour.
6. To use, snip off a corner of the bag.

skinless, egg white, heavy cream, flatleaf parsley, chives, tarragon, ground white pepper

Taken from www.foodandwine.com/recipes/chicken-mousse (may not work)