2 cups of cooked or roasted chicken, cut into cubes
1 1/2 tablespoons all-purpose flour
3 tablespoons chicken broth
1 1/2 cup milk
1/2 teaspoon mustard
1 cup palm heart, cooked or canned, cut into strips
2 hard-boiled eggs, diced
salt and pepper to taste
1/4 cup white wine (optional)
2 cups of cooked or roasted chicken, cut into cubes
1 1/2 tablespoons all-purpose flour
3 tablespoons chicken broth
1 1/2 cup milk
1/2 teaspoon mustard
1 cup palm heart, cooked or canned, cut into strips
2 hard-boiled eggs, diced
salt and pepper to taste
1/4 cup white wine (optional)
Sprinkle the chicken with flour and place it in a shallow pan
Add the broth and stir over low heat until the flour dissolves
Add the milk gradually, stirring constantly
Add the palm heart and eggs
Season to taste and add the mustard
Cook slowly for a few minutes
Add the wine, if desired
Heat well and serve over toasted bread
Serve 4-6 people.
