More Great Recipes: Curry | Main Dish | Poultry

Chicken Breasts Mandalay

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Member since 2015
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Serves 4 | Prep Time 15 minutes | Cook Time 60 minutes

Why I Love This Recipe

I have been making this recipe for over 40 years. My family loves this dish served with rice and a green vegetable. It is fairly easy to make but is elegant and delicious enough for company. The sauce over the chicken is delicious spooned over rice and the chicken.

Ingredients You'll Need

4 chicken breasts (boneless, skinless)
2 tsp salt
1 Tbsp curry powder
3 Tbsp flour
4 Tbsp canola oil
1 Tbsp sugar
1 cup beef stock or broth
1 large onion chopped
1 jar baby food apricots (one tall or two short)
2 Tbsp lemon juice
1 Tbsp soy sauce


Note: Baby food packaging has changed over the years and you can't always find the strained apricots. Sometimes you can find a cobo of apricots and applesauce which works ok. If not, use canned apricots and put in a food processor until they resemble baby food. Use about 3/4 cup of this.)

Preheat oven to 350 F.

Shake breasts in bag with flour and seasonings.

Brown in oil in skillet over med-high heat.

Remove chicken to casserole dish or baking pan.

Stir remaining ingredients into the drippings. Heat to boiling and then simmer for a few minutes.

Pour sauce over chicken.

Bake for 1 hour.

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