Chicken soufflé in the oven
6 servings
45 minutes
Chicken soufflé is a delicate and airy dish of European cuisine that resembles a light mousse with a rich flavor. Historically, soufflé originated in French cuisine, where the mastery of texture combinations reached perfection. Thanks to the whipped meat mixture, it gains softness while retaining the juiciness of chicken fillet. The addition of sour cream and spices makes the taste harmonious, while garlic adds zest. Baked in the oven until golden brown, soufflé becomes an ideal option for a light dinner or festive table. It pairs excellently with sauces and side dishes like mashed potatoes or fresh vegetables. The result is an elegant dish that offers culinary delight and comfort. Chicken soufflé is the art of cooking in every bite.
1
Beat the chicken fillet in a blender, add garlic, sour cream (can be replaced with 10%-20% cream 150 g), salt, egg, spices, and continue beating until a homogeneous airy mass.
- Chicken breast fillet: 500 g
- Garlic: 2 cloves
- Sour cream 20% fat: 180 g
- Salt: to taste
- Chicken egg: 1 piece
- Spices: to taste
2
Grease the mold with butter, then pour the resulting mixture into the mold.
3
Bake in the oven at 180 degrees for about 40 minutes (depends on the depth of the pan).
4
Cut the ready soufflé into portions and garnish with greens. Serve warm, either as a standalone dish with sauce or complemented with a side.
5
The finished product should be elastic like prepared dough and have a uniform consistency. During baking, a small amount of broth may be released, which can be drained.
