Ono Ono Chicken

1/4 cup butter 4 green onions 1 clove garlic 2 T. flour 1 t. salt 1 cup white wine 1 can water chestnuts (5 oz) 1 can sliced mushrooms (4 oz) 1 can pineapple chunks (13.5 oz) 3 cups cooked chicken Cooked rice Pimiento strips, optional Macadamia nuts, chopped

Melt butter in large skillet. Add onions and garlic. Cook until tender. Blend in flour and salt. Add wine. Cook and stir until mixture boils and thickens. Drain and slice water chestnuts. Drain mushrooms, Add both to mixture. Simmer 5 minutes. Add drained pineapple and chicken. Cook ,stirring occasionally. Serve with rice. Garnish with pimiento and nuts. Serves 4 Source: Look Who's Cooking in Laguna Beach

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