Bring the stock and wine to the boil along with all the other ingredients up to and including the pepper. Reduce the heat. Add the chicken breasts and allow to infuse for approx. 15 mins. on a low heat. To make the curry sauce, set aside approx. 100 ml of the stock. Cover the chicken and leave to cool a little in the remaining stock.
Puree the reserved cooking stock, mango chutney, curry and Dessert Extrafin, season.
Mix the butter, ginger and chervil, season. Spread the seasoned butter onto the slices of toast.
To make the dressing, mix the mustard with all the other ingredients up to and including the pepper. Mix the dressing with the lamb's lettuce shortly before serving and sprinkle with the nuts.