Chicken Stew

A quantity of boneless chicken breasts, cubed. Heat a couple of spoons of oil in a stew pot. Add chicken pieces. Sprinkle liberally with salt and pepper. Sprinkle over two or three large spoons of flour. Stir together to coat the chicken. Drop a cold stick of butter cut into tablespoons over the surface of the cooking chicken. When butter melts, stir chicken. Continue to cook until chicken is cooked and the flour begins to brown. Add a pint or so each of broth and milk. Let simmer over a low flame for an hour or so till thick and creamy. Flavor with hot sauce or hot pepper relish. Serve with bread for sopping.