1/2 cup butter
1 cup oil for frying
2 onions, chopped
1 bunch celery, chopped
1 (8 ounce) can chicken broth
3 tablespoons all-purpose flour
1 tablespoon Hungarian seasoning
1/4 teaspoon salt
1 teaspoon dry mustard
4 (3 ounce) cans chicken broth
1 green bell pepper, chopped
Beat butter, oil and onion in a large bowl until creamy. Stir in celery and onion. Pour in chicken broth, flour, seasoning, salt, dry mustard and chicken broth. Mix together.
Heat a medium skillet over medium heat. Fry chicken breasts in oil about 3 minutes on each side. Remove from heat and remove skin, bones, and meat. Discard bones and skin, and place bones, skin, meat and chicken in skillet. Fry for about 1 to 2 minutes on each side. Fry onions and celery about 5 minutes on each side, or until onions are golden brown.
Place green bell pepper in skillet and fry about 2 minutes on each side. Remove from heat and place in skillet with chicken and vegetables. Allow to cool and serve with celery and onion cream cheese.