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Squab With Apricot Sauce

  Squab 14 Ounce, halved lengthwise
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Apricot nectar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon

Season squab with salt.
In skillet brown squab, skin side down, in butter.
Turn; simmer, covered, till tender, about 35 minutes.
Remove to platter; keep warm.
Combine broth, apricot nectar, and cornstarch.
Add to pan drippings.
Cook and stir till thickened and bubbly.
Pour sauce over birds.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1071 Calories from Fat 670

% Daily Value*

Total Fat 75 g116%

Saturated Fat 36.7 g183.4%

Trans Fat 0 g

Cholesterol 478.2 mg159.4%

Sodium 511.1 mg21.3%

Total Carbohydrates 25 g8.2%

Dietary Fiber 0.8 g3.2%

Sugars 13.1 g

Protein 71 g141.7%

Vitamin A 44.5% Vitamin C 83.3%

Calcium 7.2% Iron 101.2%

*Based on a 2000 Calorie diet

Squab With Apricot Sauce Recipe