Maggie's Chicken with Curried Fruit

Great for the family or friends. The fruit can be changed to suit the season.

Ingredients

2 Tbsp	Rice bran oil
1 to taste	Freshly ground black pepper
4	Chicken breasts, skinned, boned, halved lenghtwise (if large) (Main)
1 Tbsp	Curry powder
3 Tbsp	Dry white wine
2 cups	Mixed fruit, eg, seedless grapes, chunks of peaches, pears, plums, kiwifruit (Main)
2 Tbsp	Brown sugar
2 Tbsp	Slivered almonds, toasted

Directions

1. Heat the oil in a large, heavy frying pan. Season the chicken and pan-fry until lightly browned on both sides.
2. As the chicken is browning, stir in the curry powder.
3. Add the wine, cover and simmer on a low heat for 5-7 minutes.
4. To test that the meat is cooked through, press your finger into the thickest part of the chicken - the meat should spring back.
5. Transfer to a plate and keep warm.
6. Add the fruit and brown sugar to the pan. Bring to the boil and simmer until syrupy.
7. Serve the chicken topped with the sauce and toasted almonds.