In a food processor, pulse the chicken until finely chopped.

Add the egg white and pulse until blended.

With the machine on, add the cream in a steady stream and puree until smooth.

Scrape the mousse into a bowl and stir in the parsley, chives, tarragon and white pepper.

Transfer the mousse to a resealable plastic bag and chill for about an hour. When ready to use, snip corner of the bag.