• 1-2 Chicken Breasts, boned, skinned, and sliced into bites
• Olive Oil
• 1/2tsp Thyme (or poultry seasoning)
• Salt & Pepper
• 1/2 Spanish Onion, sliced
• 1 Carrot, sliced
• 2-3 cloves Garlic, chopped
• 2-3 heads Broccoli, cut into spears & pieces
• 1/2+c Dry White Wine
• 2-3tblsp Flour
• 1+c Milk
• 1tblsp Butter

1. * Heat oil in heavy cast skillet or Dutch oven.
2. * Add chicken, onion & carrot; season well w/thyme, salt & pepper.
3. * Sauté til chicken and veggies are near cooked thru.
4. * Add broccoli; stir & sauté 3-4min.
5. * Add wine, deglazing pan; cook 5-6min til nearly evaporated.
6. * Sprinkle with flour; stir well while cooking 3-4min, til thick & sticky.
7. * Add milk a bit at a time, stirring well after each addition of 1/4c or so, to make a creamy sauce.
8. * Cook 5-7min til thick and bubbly.
9. * Add butter to finish, stirring into mixture til melted.
10. * Serve over steamed rice!

I remember when I was young (back before baseball), there was a sauce like this that came in a jar. Even back in the day, I didn't like stuff in a jar. I thought it a challenge to replicate the stuffs-in-a-jar that my mom cooked with from scratch.