Chicken Soufflé

Ingredients

• 1.5 cups Chicken breast, cooked and shredded (About 2 medium chicken breasts)
• 2 cups Milk (Scalded)
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.125 teaspoon Black pepper
• 4 Eggs (Separated)
• 0.125 teaspoon Ground nutmeg

Instructions

1. 1In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the scalded milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally. Season with salt and pepper. Remove from heat.
2. 2Stir in the shredded chicken and nutmeg into the béchamel sauce. Let cool slightly. Beat in the egg yolks one at a time, mixing well after each addition.
3. 3In a clean, dry bowl, beat the egg whites until stiff peaks form.
4. 4Gently fold the beaten egg whites into the chicken mixture in two additions, being careful not to deflate the whites.
5. 5Pour the mixture into a greased 1.5-quart soufflé dish. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until puffed and golden brown.
6. 6Serve immediately, as the soufflé will deflate slightly as it cools.