Review of last recipe - (Easy Homemade) Strawberry Ice Cream (photo of blueberry ice cream) - There were three variations, so I made the blueberry one, thinking it would be different.  It is easy, but the sweetened condensed milk is too cloying, and adds a strange taste to the ice cream.

TODAY'S RECIPE - NECTARINE POULET SAUTE
This recipe was photocopied from the newspaper, and is in narrative form. It may be difficult to find nectarines, so I may have to get frozen ones ... or substitute peaches.

Serves 5 (isn't that an odd number?)

French cuisine offers a simple chicken in cream sauce, turned into a dazzling main dish when combined with colorful, tart-sweet nectarines.

Combine 1 tsp garlic salt, 1/4 tsp white pepper, 1 1/2 tsp paprika, 2 tbsp cornstarch in a bag.  Add 5 large boned chicken breast halves; shake until well coated.  Brown chicken slowly in 1 tbsp oil heated with 1 tbsp butter in large skillet.  Add 3 tbsp brandy; cover and cook until almost tender; about 25 minutes.  Halve 3 or 4 fresh nectarines; removing pits.  Cut fruit into thick slices.  Add to chicken; pour 1 cup whipping cream over all. Continue cooking uncovered over moderate heat; about 10 minutes longer, until chicken is done and nectarines heated and glazed.  Serve from skillet or arrange in serving dish with fresh herbs for garnish.