Serves: 4
Total Calories: 459
1. Heat oven to 375° F.
2. Melt butter stir in soy flour and cook 3 minutes. Add cream gradually cook, stirring constantly, until sauce bubbles and thickens.
3. Remove from heat add salt, pepper, ground chicken, and lightly beaten egg yolks. Set aside.
4. Beat egg whites until stiff but not dry. Fold into chicken mixture and spoon into an 8-inch square baking dish. Bake 35 minutes or until top is a golden puff. Serve at once with the following sauce.
Sauce:
*Heat soup in a saucepan. Stir in sour cream and pimiento. Serve with Chicken Soufflé.
This Chicken Soufflé recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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