Directions:
- Drain and rinse the palm hearts then place in a food processor and puree.
- 2Melt butter in a saute pan.
- 3Add flour and cook over low heat stirring constantly into a blonde roux.
- 4Slowly add warm chicken stock stirring with a wire whip so it is lump free.
- 5Throw in diced olives and grilled chicken
- 6Blend in the palm hearts.
- 7Add the milk and cream just before serving.
- 8Bring to serving temperature but do not allow to boil.
- 9Add a little pepper to accent the taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.96 Kcal (1436 kJ) | ||
| Calories from fat | 239.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.61g | 41% | |
|---|---|---|---|
| Cholesterol | 77.99mg | 26% | |
| Sodium | 484.71mg | 20% | |
| Potassium | 288.44mg | 6% | |
| Total Carbs | 19.11g | 6% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 8.17g | 16% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 134.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 135.29 Kcal (566 kJ) | ||
| Calories from fat | 94.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 41% | |
|---|---|---|---|
| Cholesterol | 30.77mg | 26% | |
| Sodium | 191.21mg | 20% | |
| Potassium | 113.78mg | 6% | |
| Total Carbs | 7.54g | 6% | |
| Sugars | 2.15g | 22% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 3.22g | 16% | |
| Vitamin C | 0.4mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 5% | |
| Calcium | 53mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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