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Brazilian   -   Chicken With Palm Hearts   adapted from Brazilian Cookery by Margarette De Andrade

  • 2 Pounds Chicken -- Cubed
  • 1 Can Palm Hearts
  • 2 Tablespoons Butter
  • 2 Tablespoons Cornstarch
  • 1 Bunch Green Onion -- Chopped
  • 1/2 Cup Port Wine
  • 2 Medium Eggs -- Beaten
  • 1 Can Tomato Paste
  • 3/4 Cup Chicken Broth
  • Toast Slices
Directions Saute chicken in a little oil until well browned. Add palm hearts and heat through. In another pan, melt butter, add cornstarch and onions. Cook for 3 minutes. Add wine and eggs. Stir in tomato paste and broth. Cook until sauce thickens. Place 2 pieces of toast on a place, put chicken and palm heart mixture over the top and pour sauce over. Serve.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 3, Easiness: 5, Speed: 3, Overall: 3.66667 Rate this recipe

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