Recipe: Skillet Chicken a la King (using cooked chicken, Wesson, 1960's)

SKILLET CHICKEN A LA KING

1 green bell pepper, diced
1 cup sliced mushrooms
1/4 cup Wesson oil, divided use
3 tbsp. flour
1 cup chicken broth
1/2 cup milk
1 cup diced cooked chicken
1 pimiento, chopped
1 egg yolk
2 tbsp. sherry
Toast (for serving)

Lightly cook green pepper and mushrooms in 2 tablespoons oil. Remove.

Add remaining oil, stir in flour. Add chicken broth. Cook over low heat, stirring constantly until mixture thickens.

Blend in milk. Add green pepper, mushrooms and chicken, heat through.

Just before serving add pimiento, then egg yolk beaten with sherry. Salt and pepper to taste.

Serve on toast.

Makes 4 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's