Chicken soufflé in the oven: a great recipe

Delicate, airy soufflé was invented by the French. It is said that King Louis XVI adored him, and invariably demanded him for breakfast every morning. Soufflé is prepared as a sweet dessert and as a second course. And its main can be a variety of products: vegetables, seafood, meat, offal, mushrooms, cereals, milk, cheese, sour cream, citrus fruits. Chicken breast soufflé is a tender and easily digestible dish. It can become the "nail" of the festive table, and its airy texture will cause bewilderment and delight. So, everything or almost everything about chicken soufflé!

"Secrets" of the right soufflé

Many got acquainted with this delicacy in childhood, when they went to kindergarten. Children love its delicate texture, and at home they tell adults that they ate a very tasty dish. Its porosity and airiness are provided by chicken eggs that are beaten white. Moreover, the yolks and proteins are separated from each other. Proteins must be used chilled, then they will turn out to be airy. But it’s not enough to beat chicken eggs: when whipping, oversaturation of proteins with oxygen should not be allowed, otherwise the soufflé will not rise as the recipe requires. It is in the fact that the food does not settle when it cools down that the main “trick” of the soufflé consists. When properly prepared, it melts in your mouth and leaves a pleasant aftertaste.

The second ingredient in the case of chicken delicacy is chicken, which is pre-boiled, steamed or used raw. The most suitable part of the chicken for soufflé - fillet. However, if you boil meat, then assorted chicken thighs and chicken breasts will do. Don't forget to remove the skin and pits afterwards: the soufflé is a delicate gourmet dish, and there should be nothing in it to prevent them from being enjoyed to the fullest. By the way, many cooks and housewives pre-soak chicken meat in order to achieve a special taste and delicate texture from it. It is enough to soak the fillet in milk for 2 hours.

As for cooking utensils, they must be perfectly clean, dry and fat-free. There are three ways to prepare a soufflé:

in the oven,
for a couple
in a multicooker.

Both small remekins and large ceramic or silicone dishes can serve as a baking container. What shape the future soufflé will be depends on the hostess's imagination: round, square, triangular or figured. Today in stores there is a large selection of various baking dishes, so this should not be a problem. Before being sent to the oven, they are greased with butter or vegetable oil. The finished delicacy is cut into portions if it was cooked in a large shape, or served directly in remekins. Cooks recommend sprinkling the meat version of the soufflé with chopped nuts on top to set off the taste..

Chicken Soufflé Secrets

Chicken soufflé goes very well with white sauce. It is made from milk, flour and butter. Flour (50 g) is fried in a pan and melted butter (50 g) is added to it, and then 400 g of milk (or cream) are poured in small portions. Some people use the milk in which the chicken soufflé fillet is soaked to make the sauce. The sauce must be constantly stirred so that lumps do not form, and salt at the end of the “roasting”. It is necessary that the sauce is relatively viscous and liquid. Souffle sauce is served in a milk jug so that everyone sitting at the table can pour it to their taste.

Mushroom sauce and citrus will add a special piquancy to the soufflé. For mushroom, you will need 300 g of cream and the same amount of champignons, 100 g of sour cream and the same amount of vegetable oil, 3 medium onions, salt and pepper to taste. Onions should be washed, finely chopped and fried to become soft and golden in color. Add washed and chopped mushrooms to it, fry for 15-20 minutes and let cool. Then transfer the mushroom mass to the blender bowl and grind to a puree. Bring the mushroom sauce to the desired consistency with sour cream or cream, adding part of the indicated amount. Pour the resulting mixture into a saucepan and cook, stirring constantly, over low heat. As soon as it becomes perfectly thick and boils, you can turn off the fire and pour the sauce into a gravy boat.

For citrus sauce, you will need 2 oranges (or 3 tangerines), granulated sugar (2 teaspoons), some water, honey, mustard, vinegar, lemon juice and salt. Wash citrus fruits, cut in half and squeeze the juice. Finely chop the zest, put in a saucepan, pour water so that it barely covers the mass and put on low heat for 15 minutes. Then strain it, pour in the juice of oranges or tangerines, salt and sugar, leave on low heat for a quarter of an hour. Mustard, vinegar, lemon juice and honey are added last to the sauce. If desired, the mass can be peppered. Mix and pour into a gravy boat!

Chicken Soufflé Recipe #1 - "Baby"

Ingredients:

Boiled chicken (breast) - 400 g
Chicken broth - 0.5 cups
Chicken eggs - 2 pcs.
Butter - 40-50 g
Flour - 40 g
Milk - 1 glass
Salt and pepper - to taste
Nutmeg - optional

Boil the chicken in salted water, and throw in it bay fox and a few black peppercorns. When the broth is cooked and cools down a bit, cut the meat into pieces, send it to a blender, pour in the broth and grind to a homogeneous consistency.

Prepare milk sauce from butter, flour and milk, as mentioned above. Add yolks to it, salt and pepper. If you want, then you can throw nutmeg into it. Pour the chicken mixture into the sauce and mix well.

Beat whites white! It is better to use a mixer for this. Moreover, you need to start whipping at a low speed of the unit, gradually increasing the number of revolutions of the beaters. Whipped proteins add to the soufflé mass, but very carefully so that they do not settle. Stir gently, from the bottom up, and preferably with a wooden spoon.

Lubricate baking molds with vegetable oil. Transfer the chicken mass into molds. Preheat the oven (temperature 180-200 degrees) and put the molds for 30-40 minutes. Watch the baking process through the glass of the oven door, but do not open the door itself. Ready soufflés look very appetizing, with a ruddy crust on top. Serve hot or cold!

Chicken Soufflé Recipe #2 - "Dietary"

Ingredients:

Chicken fillet - 500 g
Chicken egg - 1 pc.
Milk - 150 ml
Salt and ground pepper - to taste
Vegetable oil - for baking

Rinse the chicken breast and chop in a food processor. Break the egg directly into the minced meat, add milk, salt and pepper. Stir and lick - enough salt? If it seemed to you that the finished mass turned out to be too thick, the milk can be increased in quantity. Beat with a mixer or in a blender to achieve a uniform consistency. Cover the container where you cooked it all and refrigerate.

After an hour, take out the chilled minced meat and transfer it to a 4-coal baking dish, previously greased with vegetable oil. Smooth out the mixture with a wooden spatula. Put in a preheated oven. Bake for 30 minutes at 200 degrees.

Cut the finished soufflé into pieces like bread. Arrange on plates in several pieces. Serve with sauce and vegetables!

Recipe number 3 - "Onion-garlic chicken soufflé"

Ingredients:

Chicken breast without skin - 600 g
Carrots of medium size - 1 pc.
Onion - 1 pc.
Garlic - 2 tooth.
Milk - 200 ml
Butter - 70 g
Salt and seasonings to taste

Wash the raw chicken fillet and cut into pieces of any shape. Wash and peel the onion, cut it into rings or cubes. Wash the carrots and cut into pieces with a knife.

Pour the butter melted over the fire in a ladle into the bowl of the multicooker. Then put the prepared ingredients there. Turn on the multicooker to the "Extinguishing" mode. Simmer vegetables and chicken until fully cooked. Then transfer them to another container and turn them into puree with a blender or meat grinder.

Peel the garlic cloves and pass through a garlic press. In a separate bowl, beat the eggs with milk and pour the mixture into the chicken puree. Stir, adding garlic mass and salt. Season and stir again.

Fill the bowl of the multicooker with the prepared mass. Close the lid of the multicooker and select the “Baking” mode, and set the timer to “20 minutes”. Press "Start" and after the specified time, the unit will signal that the dish is ready. This recipe is also suitable for the oven. Serve with potatoes or vegetables! Bon appetit!