CHICKEN BREAST WITH SHRIMP MOUSSE

CHICKEN BREAST WITH SHRIMP MOUSSE image

Yield 8 persons

Number Of Ingredients 17

1/2 pound shrimp, shelled and deveined
1/2 cup heavy cream
2 egg whites
1 Tablespoon tomato paste
1 Tablespoon brandy
1/4 teaspoon salt
Dash of pepper
Four large whole chicken breasts, boned, and skinned (about 3 pounds ready-to-cook weight)
2 cups chicken broth
Tarragon Sauce:
1 cup dry white wine
1 Tablespoon chopped fresh tarragon, or 1 teaspoon dry tarragon
1 Tablespoon chopped fresh mint, or 1 teaspoon dry mint
1 - 14 oz. can chicken broth
2 cups heavy cream
2 teaspoons tomato paste
Salt and pepper

Steps:

Place shrimp in food processor; puree until finely chopped. With the processor running, add cream, egg whites, tomato paste, brandy, salt, and pepper; puree 3 minutes or until a smooth paste forms. Place mousse in pastry bag fitted with medium-size plain tip. Cut chicken breasts in half hengthwise. With tip of knife, slit a deep pocket in thick side of each half. Pipe shrimp mousse into pockets. Fold chicken to enclose mousse, then wrap firmly in double thickness of cheesecloth to hold chicken closed. Cover, and refrigerate until ready to cook. (Note: chicken may be prepared without cheesecloth. Fold chicken over filling and close with toothpicks. Or poach without closing snugly; mousse will puff out slightly but will be attractive.) In large skillet, heat 2 cups chicken broth to boiling. Add chicken, and poach 15 to 20 minutes, or until fork-tender. Remove cheesecloth, and slice breasts crosswise into rounds. Spoon small puddle of tarragon sauce onto warm dinner plates; arrange mousse-filled chicken slices in sauce. For Tarragon Sauce: In a 3 quart saucepan over high heat, bring wine, tarragon and mint to boil. Cook over medium-high heat 10 minutes, or until reduced to about 1/2 cup. Add broth, and boil 15 minutes, or until reduced to about 1-1/2 cups. Add cream, and boil 20 minutes over medium heat until reduced to about 2-1/2 cups. (Watch carefully as cream mixture will boil over easily). Whisk in tomato paste to tint sauce pink; season to taste with salt and pepper.