Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut in bite-size chunks (or leftover cooked chicken, cubed)
3 TB butter
1/2 onion (1/2 cup) finely chopped
3 cloves garlic, pressed
1 tsp salt
1/2 tsp pepper
1/4 c. flour
2 cups milk
1 cup chicken broth

In large skillet, melt butter, add onion and raw chicken.  (If using leftover cooked chicken, do not add now.  You will add it later.)  Saute onion and chicken until onion is soft and translucent and chicken is thoroughly cooked -- about 5 to 6 minutes.  Add garlic and cook for one minute, stirring, until fragrant.
Sprinkle flour over the onions and chicken and stir to combine.  Cook over medium heat for one minute--this helps get rid of the strachy, flour taste.  Slowly whisk in the milk and broth.  Cook, stirring constantly with a whisk, and bring sauce to a simmer over medium-high heat.  Add salt and pepper.  If you are using leftover chicken, add it now.  Continue simmering, stirring sauce frequently, until the sauce is thickened, about 5 minutes

Serve the chicken sauce over rice with toppings such as olives, tomatoes, shredded sharp cheese, green onions, mandarin oranges, pineapple, and chow mein noodles.

Source:  My Kitchen Cafe