Ingredients
300g chicken breasts
1 tbsps curry powder (mild/medium)
½ tbsp oil
75 - 125ml prosecco or white wine
40g shallots, very finely chopped
½ tsp tomato puree
100 - 125ml chicken stock
1 tbsp apricot jam
1 tsp fresh lemon juice
¼ tsp sugar
½ tsp salt
¼ tsp ground pepper
40g mayonnaise
20 - 30g crème fraiche (or replace with mayonnaise)
1 dried apricots, very finely chopped (optional)

Method
Cover the chicken with the curry powder and put to one side.

Heat the oil in a large frying pan over medium-low heat, add the chicken and fry until it goes golden.  When the pan starts to look dry, add half of the prosecco and cook for around 15 minutes until the chicken is cooked through, turning often.  Any time the pan looks dry then add a little more prosecco as you don’t want it to catch and burn.

Once the chicken is cooked, remove the chicken, add the shallots to the pan and cook for 2 minutes.  Add the tomato puree and stir and then add the stock and apricot jam and bring to a gentle boil.  When you finish there should not be much liquid left.  Remove from the heat.

Meanwhile shred or cut the chicken.  Add the shallot mix and mix through.  Pour in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.  Stir through the mayonnaise, mushing with your fork some of the chicken then add the apricot pieces.  Check the seasoning.

Perfect served in a jacket potato or sandwich.