2 tsp. cornstarch
1/2 c. chicken broth
1/4 c. lemon juice
1 tbsp. sugar
1 tsp. grated lemon rind
1/4 tsp. pepper
1 (1 1/2 lb.) bunch fresh broccoli
1/3 c. chopped pecans
1 tbsp. butter, melted

Combine cornstarch, chicken broth, and lemon juice in saucepan. Cook on medium heat, stirring constantly, until thick. Stir in sugar, lemon and pepper.

Cook broccoli 10-12 minutes or until tender. Drain and arrange on platter. Spoon sauce over. Saute pecans in butter until golden brown. Serves 6.