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