Chicken Mousse

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


1 chicken breasts, boneless, skinless 300 g
4 shallots 160 g
1 tsp coconut oil 5 g
2 tbsp white wine 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
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.


  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

per 1 serving (120 g)


% Daily Value




9 g

13 %

Saturated 1.7 g
+ Trans 0 g

9 %


30 mg


60 mg

2 %


7 g

2 %


1 g

3 %


3 g

Net Carbs

6 g


15 g

Vitamin A

4 %

Vitamin C

4 %


2 %


6 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1 ½
Fats 0

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