4 tablespoons butter, divided
3 pounds boneless, skinless chicken breast meat - cut into bite-size pieces
4 cups chopped celery
1 cup chopped green bell pepper
1 cup milk
1/4 cup heavy cream
2 teaspoons unsalted butter
Melt butter in a skillet or frying pan over medium heat. Saute celery and bell pepper until tender. Stir in milk or butter and stir just until melted; do not boil. Butter should be covered with foil.
Fry chicken until golden brown on all sides. Transfer to a large bowl, and stir in cream, 1/2 teaspoon of butter and chicken; return chicken to bowl. Return chicken mixture to skillet, and mix well. Season with salt and pepper. Simmer 20 minutes, or until sauce is thickened.