There are many different versions of this dish. Chicken pieces can be used instead of breast. The French onion soup can be left out, and sour cream can be added prior to serving. It can also be casseroled, oven or microwaved, and served with rice or vegetables of choice.

1/2 kg chicken breast

2 x 60g packets French onion soup

1 onion

1 carrot

2 tablespoons butter

1 tablespoon cornflour

1 teaspoon curry powder

1 small or medium tin of apricots in juice or syrup to taste

Serves 4

Melt butter in a frying pan and brown the chicken pieces. Remove meat from pan.Add sliced onions and diced carrot to pan and cook until tender. Do not burn.            

Mix the cornflour well with the apricot juice, and add to pan. Mix the French onion soup with one cup of water, and the curry, and add to the pan. Simmer and then add the chicken and apricots to the pan and cover. Simmer slowly until chicken is tender and cooked, stirring occasionally.

Serve with rice.

Apricot Chicken

Read more about Australian food and the recipes that we have grown into as a nation. Australian Flavour – The Story of Australian Cuisine

Page from Australian Flavour

---