Chicken souffle is an amazingly airy and gentle dish, from which everyone will be delighted. In addition, it is prepared quite easily, but it looks very appetizing.
Souffle of chicken breast
Ingredients:
- butter - 30 g;
- chicken breast - 2 pcs .;
- wheat flour - pinch;
- egg - 1 piece;
- cream 10% - 150 ml;
- sour cream - 50 ml.
Preparation
Chicken breast is peeled and cooked until ready, periodically lifting the broth from the rising foam. After boiling, we reduce the fire to a minimum and cook for 30-40 minutes. Separately, in butter, fry the flour. Then gently pour a thin stream of warmed almost boiling cream, and carefully mix everything, so that there are no lumps left. Boiled chicken meat shredded in small pieces and crushed in a blender.
Forcemeat we add in a warm creamy sauce from a flour and we beat in a blender once again. Separate the yolk from the egg, and whisk the protein into a thick foam. Carefully shift the protein to the meat mass and mix. Molds for souffle oil and pour in them chicken mass. Sour cream is mixed with egg yolk and grease souffle with this mass on top before baking. Preheat the oven in advance to 180 degrees. Now put molds for 20-25 minutes in the oven.
You can also cook chicken soufflé in a double boiler or in a water bath. To do this, we use higher forms. Just put them in a saucepan of boiling water so that it closes the molds for 2/3. Cook the soufflé on a weak fire with the lid closed. Finished dish sprinkled with pomegranate seeds and served to the table.
Chicken Souffle Recipe in the Multivariate
Ingredients:
- chicken fillet - 700 g;
- bulb - 2 pieces;
- egg - 2 pieces;
- fat cream - 100 ml;
- salt, pepper - to taste.
Preparation
Consider another way how to cook chicken soufflé. Onion is peeled from the husks and cut into small pieces together with the meat. Separate yolks from proteins. Then carefully blend with a blender a mixture of onions, cream, chicken and yolks. Separately beat whites to sharp peaks. After that, carefully combine them with the meat mass and put everything in the cup multivarka. We set the modes "Stew" or "Stew". We immediately serve the prepared dish to the table, so that it does not settle. That's all, the chicken souffle in the multivarquet is ready!
Souffle from chicken liver
Ingredients:
- chicken liver - 500 g;
- egg - 2 pieces;
- fat cream - 100 ml;
- bulb - 1 piece;
- carrots - 1 piece;
- wheat flour - 4 tbsp. spoons;
- salt, pepper - to taste.
Preparation
The liver is thoroughly rinsed, drained and twisted through a meat grinder along with carrots and onions. Eggs whisk thoroughly. We connect all the ingredients in a bowl, season it with salt and pepper to taste, pour in the flour and mix everything. As a result, a homogeneous mass, similar in consistence to the dough for pancakes, should be obtained. The form for baking is smeared with oil and poured into it a mixture. We bake a chicken souffle in the oven for about 45 minutes at 180 degrees. We check the readiness with a dry toothpick and serve the dish to the table.
Soufflé from chicken meat
Ingredients:
- chicken fillet - 300 g;
- processed cheese - 100 g;
- salt - a pinch;
- butter - 10 g;
- egg - 1 piece;
- manga - 1 tbsp. a spoon;
- bread crumbs - 2 tbsp. spoons;
- grains of pomegranate - for decoration.
Preparation
Chicken fillet is crushed with a blender or food processor. We add egg, pour semolina, salt, pepper to taste and mix well. Then put the grated cream cheese. Mold the microwave with butter, sprinkle with breadcrumbs and spread the cooked dough. We bake a soufflé at a high power of 750 watts for about 5 minutes.