This is good for a cold buffet.

8 half chicken breasts
1 1/2 cups mayonnaise
1 (7 1/2 ounce) jar apricot purée (baby food)
1 small onion, finely chopped
1 tablespoon curry powder
1 heaping teaspoon tomato purée
3/4 cup red wine
1/2 cup water
1 bay leaf
Little salt, pepper and sugar
1 Slice or 2 of lemon
1 squeeze of lemon juice
3 tablespoons whipping cream, lightly whipped

Cook chicken breasts in seasoned water until done. Drain, cool and cut meat into bite-size pieces. Mix mayonnaise and apricot purée and set aside.

Heat oil and sauté onion 3 to 4 minutes. Add curry powder and cook 2 minutes more. Add tomato purée, wine, water and bay leaf. Bring to a boil and add salt, pepper, sugar, lemon and lemon juice. Simmer uncovered 5 to 10 minutes. Strain and cool; then add slowly to the mayonnaise mixture. Add cream.

Serve cold over the chicken bits.

Serves 8 to 10.

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