1 cup chicken broth
2 teaspoons tarragon vinegar
1 teaspoon Dijon-style mustard
2 teaspoons cornstarch
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 Washington nectarines, sliced
1 tablespoon butter
In a 2 cup measuring cup or bowl, whisk together broth, vinegar, mustard, cornstarch and onion salt.
Saute sliced nectarines in butter.* Add sauce mixture; cook and stir until sauce thickens.
Spoon over or serve with cooked chicken or pork.
Makes 6 servings.
*If meat is pan-fried, saute nectarines in pan drippings.