Chicken Mousse

Chicken Mousse

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

6 servings
Preparation 20 min
Cooking 8 min

Standing 1 h

170 calories per serving 


Ingredients

1 chicken breasts, boneless, skinless   300 g
4 shallots   160 g
1 tsp coconut oil   5 mL
2 tbsp white wine   30 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 cup creamy soy preparation for cooking   250 mL
1/2 tsp dried rosemary   1 g
1/4 tsp curry powder   1 g
1/4 tsp paprika   1 g
6 drops Tabasco sauce   0.63 mL

Before you start

A blender or food processor will be very useful to purée the chicken.

Method

  1. Thinly slice the chicken breast with a very sharp knife.
  2. Peel and thinly slice the shallots and brown them with the chicken and coconut oil over low heat, in a non-stick frying pan.
  3. Deglaze with white wine, season with salt and pepper and cook for 8 minutes over low heat. While this is happening, season the cream with salt and pepper and mix well.
  4. Purée the cooked chicken and shallots in the blender and add spices. Add the cream by hand. Spoon this mousse into small individual ramekins. Chill the ramekins.
  5. These ramekins can be accompanied by rice crackers or slices of buckwheat, quinoa or chestnut bread, or even small slices of toasted rice bread.

Nutrition Facts Table

Nutrition Facts

per 1 serving (120g)

Amount

% DV*

* DV = Daily Value

Calories

170

Fat

9 g

13 %

Saturated 1.5 g
+ Trans 0 g

9 %

Cholesterol

30 mg

Sodium

55 mg

2 %

Carbohydrate

7 g

2 %

Fibre

1 g

3 %

Sugars

3 g

Protein

15 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

2 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12
Good source of :
Vitamin B6
Excellent source of :
Niacin
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Poultry | First courses/Appetizers | Artery-healthy | Diabetes-friendly | Heart-healthy | Kosher | Low Saturated Fat | Low Sodium

You may like :

Go to the blog >>

Newsletter

Get nutrition advice and cooking tips delivered for free in your mail box every week!