Mandalay Chicken

• 4 chicken breasts, halved
• 3 Tbsp. flour
• 1/2 tsp. curry powder
• 1 1/2 tsp. salt
• 4 Tbsp. oil
• 2 Tbsp. brown sugar
• 2 chicken bouillon cubes
• 1 (8 3/4 oz.) can apricot halves
• 1/2 medium onion, cut up
• 1 c. water
• 2 tsp. soy sauce
• 2 Tbsp. lemon juice
• cornstarch
• 2 to 3 tsp. water

1. Shake chicken in mixture of flour, curry powder and salt. Brown lightly in oil in skillet.
2. Remove chicken and place in large baking dish.
3. Stir together sugar, bouillon, apricots, onion, water, lemon juice and soy sauce.
4. Pour over chicken. Bake, covered, for 1 hour at 350u0b0 or until chicken is tender. Remove chicken to serving dish.
5. Add 2 to 3 teaspoons of cornstarch, dissolved in water, to sauce to reach desired thickness.
6. Serves 4.

chicken breasts, flour, curry powder, salt, oil, brown sugar, chicken bouillon cubes, apricot halves, onion, water, soy sauce, lemon juice, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082306 (may not work)