4 chicken breasts, skinned & boned & halved
3 tbsp. flour
4 tbsp. vegetable oil
2 chicken bouillon cubes
1 c. water
2 tbsp. lemon juice
Cornstarch to thicken
1 tsp. curry powder
2 tbsp. brown sugar
1 sm. onion, diced
1 (7 3/4 oz.) apricot jr. baby food (8 3/4 oz. can apricot halves)
1 tbsp. soy sauce

Coat chicken in mixture of flour and curry powder (salt lightly). Brown in oil. Place chicken in large baking dish. Stir sugar, bouillon, onion, water, apricots, lemons and soy sauce into pan drippings. Heat and pour over chicken.

Cover and bake at 350 degrees for 1 hour or until tender. Move chicken to serving platter. Add cornstarch to sauce in dish until desired thickness is reached. Pour over chicken and top with apricot halves. 4 to 6 servings.