Chicken Breast Mandalay

• 4 chicken breasts, skinned and halved
• 3 Tbsp. flour
• 1 Tbsp. curry powder (optional)
• 4 Tbsp. vegetable oil
• 2 Tbsp. brown sugar
• 2 chicken bouillon cubes
• 1 small onion, diced
• 1 c. water
• 1 (7 3/4 oz.) jar apricots junior baby food
• 2 Tbsp. lemon juice
• 2 tsp. soy sauce
• cornstarch
• 1 (8 3/4 oz.) can apricot halves

1. Coat chicken breasts in mixture of flour, curry powder and salt (if desired).
2. Brown lightly in oil.
3. Place chicken in large baking dish.
4. Stir sugar, bouillon, onion, water, apricots, lemon and soy sauce into frypan drippings.
5. Heat and pour over chicken.
6. Cover and bake for 1 hour at 350u0b0 or until tender. Move chicken breasts to serving platter.
7. Add cornstarch to sauce until desired thickness is reached.
8. Pour over chicken and top with canned apricots.

chicken breasts, flour, curry powder, vegetable oil, brown sugar, chicken bouillon cubes, onion, water, apricots junior baby food, lemon juice, soy sauce, cornstarch, apricot halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557502 (may not work)