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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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. 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.
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