Chicken Mousse

0 Reviews
0% would make this recipe again

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

This recipe is incompatible with your food profile

Ingredients

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.

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

per 1 serving (120 g)

Amount

% Daily Value

Calories

170

Fat

9 g

13 %

Saturated 1.7 g
+ Trans 0 g

9 %

Cholesterol

30 mg

Sodium

60 mg

2 %

Carbohydrate

7 g

2 %

Fibre

1 g

3 %

Sugars

3 g

Net Carbs

6 g

Protein

15 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

2 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1 ½
Fats 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | First courses/Appetizers

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.