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Nectarine Sauce for Meats

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

1. In a 2 cup measuring cup or bowl, whisk together broth, vinegar, mustard, cornstarch and onion salt.
2. Saute sliced nectarines in butter.* Add sauce mixture; cook and stir until sauce thickens.
3. Spoon over or serve with cooked chicken or pork.

Makes 6 servings.

*If meat is pan-fried, saute nectarines in pan drippings.

Recipe provided courtesy Washington State Fruit Commission