3 whole chicken breasts, skinned and boned
4 tablespoons (60 mL) flour
5 tablespoons (75 mL) olive oil
2 tablespoons (30 mL) powdered chicken bouillon, dissolved in 1/2 cup (125 mL) water
1 tablespoon (15 mL) brown sugar
2-3 tablespoons (30-45 mL) curry powder
1/2 teaspoon (2 mL) salt
2 tablespoons (30 mL) lemon juice
2 teaspoons (10 mL) cornstarch, dissolved in 1/4 cup (50 mL) water
1 medium yellow onion, chopped
1 (8-ounce/250 mL) can water chestnuts, drained and sliced
1 (10-ounce/284 mL) can apricots with juice
Cut chicken into 2 inch (5 cm) pieces. Shake chicken in a plastic bag with flour to coat.
Heat oil in a large skillet, add chicken pieces without crowding and sauté until browned, 2 to 3 minutes. Place browned chicken in a 2.5 quart (2.5 L) lightly greased casserole dish.
In a medium bowl, combine chicken bouillon, brown sugar, curry powder, salt, lemon juice, cornstarch mixture, onion, water chestnuts, apricots and juice. Pour over chicken and toss to mix. Cover and bake in a 325°F (160°C) oven for 1 hour. Makes 6 servings.