This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Skillet Chicken

1/4 to 1/2 c. Wesson, pure vegetable oil
2/3 c. flour
1 t. salt
1/2 t. pepper
1/2 t. garlic salt (optional)
2 to 3-lb. fryer, cut up
1 med. onion, thinly sliced
1 med. green pepper, cut in rings
2 8-oz. cans Hunt’s Tomato Sauce

Heat Wesson in heavy skillet. Combine flour, salt, pepper and garlic salt in paper bag. Shake chicken in bag to coat evenly. Brown pieces in hot oil on all sides. Pour off drippings. Arrange onion and green pepper on chicken. Pour Hunt’s Tomato Sauce over all. Simmer, covered 50 minutes, spooning sauce over chicken occasionally. Makes 4 servings.