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 Brazilian - Chicken With Palm Hearts
adapted from Brazilian Cookery by Margarette De Andrade
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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