Try making the most delicate chicken soufflé. All family members will be delighted: both adults and children. This dish is surprisingly tender and airy, besides, the soufflé looks very appetizing.
It is necessary
-
- chicken breast - 300 g;
- egg - 1 pc.;
- cream 10% - 150 g;
- flour - 1 tablespoon;
- butter - 1 tablespoon;
- sour cream - 2 tablespoons.
Instructions
Step 1
Peel the breast and boil until tender. Place the meat in boiling water and skim off the foam that forms during cooking. After boiling again, reduce heat and cook until tender, about 30-40 minutes. Leave to cool in the broth.
Step 2
Fry the flour in butter. Add the cream, warmed to a near boil. Pour in a thin stream and stir thoroughly to avoid clumping.
Step 3
Cut the boiled chicken into small pieces and grind in a blender. Add warm flour and cream sauce and beat in a blender again.
Step 4
Separate the yolk from the egg. To prevent a drop of yolk from getting into the white, split the egg in half with a knife. The resulting shells should be equal. Divide them over a cup, leaving the yolk in one of the shells. Gently transfer the yolk from one shell to another, while gradually pouring the white into a cup.
Step 5
Beat the protein until firm. For a better whisk, place the cup in the refrigerator for 15 minutes, and add a pinch of salt while whisking.
Step 6
Gently add the whipped protein to the meat mass. Stir.
Step 7
Lubricate the soufflé molds with oil. Pour the resulting chicken mass into them.
Step 8
Stir sour cream with egg yolk. Brush the soufflé on top before baking. Thanks to this, an appetizing golden crust is formed on the soufflé. If you are preparing a soufflé for a very young child, you should not use sour cream mixture.
Step 9
Preheat the oven to 180 degrees. Place the soufflé tins in the oven for 20-25 minutes.
Step 10
You can prepare a soufflé in a water bath. To do this, use tall forms. Just place them in a saucepan of boiling water so that the water covers about 2/3 of the molds. Cook the soufflé at a low boil, covered. Soufflé, cooked in a water bath, is more dietary and tender.
