Chicken Breasts Mandalay
|Chicken breasts||48 Ounce|
|Curry powder||1 Tablespoon|
|Vegetable oil||4 Tablespoon|
|Instant beef broth/2 beef bouillon cubes||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Soy sauce||2 Teaspoon|
Pull skin from chicken breasts; halve each.
Shake with mixture of flour, currypowder, and salt in a paper bag to coatlightly and evenly.
Brown pieces in vegetable oil in a large frying pan; place in a 10-cup baking dish.
Stir sugar, beef broth or bouillon cubes, onion, water, apricots, lemon juice, and soy sauce into drippings in frying pan; heat to boiling, crushing bouillon cubes, if used, with a spoon.
Pour over chicken.
Bake, covered, in moderate oven (350Â°) 1 hour, or until chicken is tender and sauce is bubbly hot.
Serve over hot fluffy rice or noodles, if you wish.