Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: season chicken breasts on both sides with salt and pepper. in a large heavy skillet, heat 1/2 the oil over medium-high heat. add chicken and sear until well browned on both sides, about 3 minutes per side. transfer chicken to a plate and tent with foil. reduce heat to medium. add remaining oil to skillet. add garlic, onion and anchovy paste, if using. cook, stirring, for 1 minute. add chicken broth, wine and tomatoes; bring to a simmer. cook until slightly thickened, 4 to 6 minutes. return chicken and juices to skillet; reduce heat to low. simmer until chicken is cooked through, about 4 minutes. transfer chicken to a warmed platter. stir basil and olives into sauce. season with salt and pepper and spoon over chicken.

Target recipe: remove the flesh from the cooked chicken and cut into small pieces. in a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. add the curry paste, tomato puree, wine, bay leaf and lemon juice. simmer, uncovered, for about 10 minutes until well reduced. strain and leave to cool. puree the chopped apricot halves in a blender or food processor or through a sieve. beat the cooled sauce into the mayonnaise with the apricot puree. whip the cream until it forms stiff peaks and fold into the mixture. season, adding a little extra lemon juice if necessary. fold in the chicken pieces. garnish with watercress or parsley to serve.