2 boneless, skinless chicken breasts, cut into bite-size chunks
3 tablespoons butter
½ cup finely chopped onion
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth (I use low sodium)
INSTRUCTIONS
- In a large skillet melt the butter over medium heat and add the onion and raw chicken.
- Saute the onion and chicken until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
- Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute.
- Slowly whisk in the milk and chicken broth. Cook, stirring constantly, and bring the sauce to a simmer over medium to medium-high heat.
- Add the salt and pepper. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
- Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, pineapple, coconut flakes, and chow mein noodles.
Original recipe found here: https://www.melskitchencafe.com/hawaiian-haystacks-chicken-sauce-reinvented/
