8 chicken breasts
1/3 c. flour
2 tbsp. curry powder
1 tsp. salt

Dust chicken in flour, curry powder and salt. Brown in fry pan. Remove chicken to a casserole dish. Leave 1/2 cup oil in pan.

2 lg. onions
4 beef bouillon cubes
1 (8 oz.) jar junior apricots
2 c. water
1/4 c. lemon juice
2 tbsp. soy sauce
2 lg. tbsp. apricot jam (optional)

Saute onions in oil. Add beef bouillon cubes, 2 cups water, Junior apricots, lemon juice, soy sauce. Bring to boil. Pour over chicken in casserole and bake for 1 1/2 hours. Can split in half and freeze for further use. Serve over rice. Serves 10.