From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
See Also: Chicken / Poultry
Chicken or Turkey Soufflé
2 tablespoons butter
Preheat oven to 325 degrees. Butter a 2 quart casserole. Microwave the butter and onion on high 1-2 minutes. Whisk in the flour, salt, pepper, and Zip. Microwave on high for 30 seconds. Whisk in the broth and milk. Microwave on high 2 minutes. Whisk well. Whisk in the bread crumbs, parsley, tarragon, and sage. Microwave on high 2 minutes. Whisk well. Separate the eggs and beat a little of the hot mixture into the yolks and then add the yolks to the hot mixture, whisking well. Microwave on high for 1 minute, and then whisk well. Microwave additionally until the mixture has thickened. Add the chicken and set aside. In a clean bowl, 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 baking dish and bake in the bottom half of the oven 30-35 minutes, or until set and browned. It should also be a little puffy. It may fall, don't worry.
Recipe created 1996-09-09.