4 chicken breasts, boned, skinned & halved
3 tbsp. flour
1 - 1 1/2 tbsp. curry powder
2 tsp. salt
4 tbsp. vegetable oil
1 tbsp. sugar
2 env. instant beef broth or 3 beef bouillon cubes
1 c. onion, chopped
1 1/2 c. water
1 (5 oz.) jar Gerbers strained apricots
2 tbsp. lemon juice
3 tbsp. soy sauce

Place flour, curry powder and salt in a paper bag and shake chicken to coat well. Heat oil in a large frying pan and brown chicken. Place chicken in a greased 2 1/2 quart freezer-to-oven casserole dish. Add remaining ingredients to drippings in pan and heat to boiling, crushing bouillon cubes. Pour over chicken. Cover and place in refrigerator until ready to bake. Preheat oven to 350 degrees. Bake chicken, covered, for 1 hour or until tender. Serve over hot, fluffy rice or noodles.