Chicken Breasts Mandalay Recipe
Ingredients
| Chicken breasts | 48 Ounce | |
| Flour | 3 Tablespoon | |
| Curry powder | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Vegetable oil | 4 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Instant beef broth/2 beef bouillon cubes | 2 Cup (32 tbs) | |
| Onion | 1 Large | |
| Water | 1 Cup (16 tbs) | |
| Apricots | 5 Ounce | |
| Lemon juice | 2 Tablespoon | |
| Soy sauce | 2 Teaspoon |
Directions
Pull skin from chicken breasts; halve each.
Shake with mixture of flour, currypowder, and salt in a paper bag to coatlightly and evenly.
Brown pieces in vegetable oil in a large frying pan; place in a 10-cup baking dish.
Stir sugar, beef broth or bouillon cubes, onion, water, apricots, lemon juice, and soy sauce into drippings in frying pan; heat to boiling, crushing bouillon cubes, if used, with a spoon.
Pour over chicken.
Bake, covered, in moderate oven (350°) 1 hour, or until chicken is tender and sauce is bubbly hot.
Serve over hot fluffy rice or noodles, if you wish.
Shake with mixture of flour, currypowder, and salt in a paper bag to coatlightly and evenly.
Brown pieces in vegetable oil in a large frying pan; place in a 10-cup baking dish.
Stir sugar, beef broth or bouillon cubes, onion, water, apricots, lemon juice, and soy sauce into drippings in frying pan; heat to boiling, crushing bouillon cubes, if used, with a spoon.
Pour over chicken.
Bake, covered, in moderate oven (350°) 1 hour, or until chicken is tender and sauce is bubbly hot.
Serve over hot fluffy rice or noodles, if you wish.
Chef
