Chicken Mandalay

From "Grand Slam" of the "Best of Bridge" series. This was a group of ladies in Canada who, many years ago, formed a bridge group in which the cards and food seemed to share equal importance. They decided to put some of their wonderful recipes into a cook book which was published and proved to be a huge succes. They went on to produce at least 5 more cookbooks and it seems they are still friends! I still go to my "Best of Bridge" cookbooks for ideas.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 3  whole boneless skinless chicken breasts, cubed
• 4  tablespoons flour
•  oil
• 2  teaspoons chicken bouillon powder, dissolved in
• 1⁄2 cup water
• 1  tablespoon brown sugar
• 2 -3  teaspoons curry powder, more to taste
• 1⁄2 teaspoon salt
• 2  tablespoons lemon juice
• 2  tablespoons soy sauce
• 2  tablespoons cornstarch, dissoved in
• 1⁄4 cup water
• 1  medium onion, chopped
• 1 (8 ounce) can water chestnuts, drained
• 1 (10 ounce) can apricots, with juice

Directions

1. Shake chicken in flour and brown in oil.
2. Set in a casserole dish.
3. In a bowl, combine remaining ingredients and pour over chicken.
4. Cover and cook at 350 degrees for 1 hour.