3 whole chicken breasts, skinned and boned
4 tbsp. flour
5 tbsp. oil
2 tsp. powdered chicken bouillon, dissolved in 1/2 c. water
1 tbsp. brown sugar
2-3 tsp. curry powder
2 tbsp. lemon juice
2 tbsp. soy sauce
2 tbsp. cornstarch, dissolved in 1/4 c. water
1 med. onion, chopped
1 (8 oz.) can water chestnuts, drained
1 (10 oz.) can apricots with juice

Cut chicken into pieces and shake in flour and brown in oil. Set in casserole dish. In bowl, combine remaining ingredients. Pour over chicken, cover and cook at 350 degrees F for 1 hour. Serves 6.

Colorado Springs