Squab with Apricot Sauce
Squab With Apricot Sauce is an moderately easy dinner. Made with 4 (12 to 14 oz.) ready to cook squab, split in halves lengthwise, salt to taste, 1/4 c. butter or margarine, 1/2 c. chicken broth and 1/2 c. apricot nectar, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Season squab with salt.
Brown squab, skin side down, in butter in skillet.
Turn, cover and simmer about 35 minutes or until tender.
Remove to warm platter.
Combine broth, apricot nectar and cornstarch.
Add to pan drippings.
Simmer and stir until sauce thickens slightly and bubbles.
Pour over birds.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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