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)|
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.