{Hawaiian Haystacks}

This is a classic meal that I have grown up loving. This particular sauce recipe is more of a healthier and tastier version. My whole family was in love with it. It was really simple and cheap to make. This one will be made over and over again in our home.

2 boneless, skinless chicken breasts, cut into bite-size chunks
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

DIRECTIONS:
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 – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. 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, mandarin oranges, pineapple tidbits, and chow mein noodles.

Recipe Adapted From: Mel's Kitchen Cafe