Coronation Chicken

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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.