Combine cornstarch and broth, stirring until smooth. Bring juice concentrate and next 4 ingredients to a boil in a small saucepan over medium heat, stirring constantly. Stir in cornstarch mixture.
Return to a boil, stirring constantly; boil, stirring constantly, 1 minute.
I used fresh tarragon from the garden and vegetable broth in place of chicken. Fabulous sauce with the bacon-wrapped scallops!