Recipe: Chicken Soufflé

Chicken Soufflé

Serves 4


2 T butter

1 T finely chopped onion

2 T flour

1 C chicken broth

1 C heavy cream

½ C soft bread crumbs

½ t salt

Pinch of cayenne pepper

2 t Worcestershire sauce

2 C finely chopped chicken

3 eggs, separated

2 T chopped parsley

1 t fresh chopped tarragon or ½ t dry


Preheat the oven to 325°F. Butter a 2-quart soufflé dish. Melt the butter in a saucepan and add the onion. Cook for 2 minutes and stir in the flour, cooking for another 2-3 minutes. Slowly add the chicken broth and cream, stirring until smooth and thickened. Add the crumbs, salt, cayenne, and Worcestershire sauce. Cook for another minute and add the chicken. Beat the egg yolks lightly, add ¼ cup of the hot sauce, mix well, then return the mixture to the saucepan. Add the parsley and tarragon, and remove from the heat. Let cool slightly. Beat the egg whites until stiff but not dry, stir a third of them into the chicken sauce, then gently fold in the remaining whites. Spoon into the soufflé dish and bake in the bottom half of the oven 30-35 minutes, or until high and set.