Chicken Souffle

How is chicken soufflé different from cutlets, for example? It seems like the same minced meat, filling at your discretion (in our case, mushrooms), onions and eggs ... Everything is very simple, the soufflé is very tender, airy and baked in the oven, but learn how to achieve this result from this recipe!

Ingredients

• chicken fillet 600 g
• champignons 220 g
• onions 100 g
• eggs 2 pcs.
• cream 200 ml
• breadcrumbs 2 tbsp

Directions

1. Dice the onion and fry for 5 minutes in vegetable oil over high heat - stirring.
2. Cut the champignons into strips, add to the mushrooms and fry for 15 minutes over medium heat - stirring. Cool down.
3. Grind the chicken fillet in a blender. Combine with mushrooms - salt and pepper.
4. Separate the whites from the yolks. Beat the yolks until light foam. Add cream and egg whites to the chicken.
5. Grease the molds with butter, sprinkle with breadcrumbs. Fill molds with chicken soufflé.
6. Put the molds in water so that the water is covered with half of the water. We put in the oven for 35 minutes at a temperature of 180 degrees.