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 1/2 lbs. fresh broccoli
1/3 c. chopped pecans
1 tbsp. melted butter

Cook broccoli until tender. Combine broth, cornstarch, juice in small saucepan; cook over medium heat, stirring constantly until thickened; stir in sugar, rind and pepper. Saute pecans in butter until nice and golden. Put broccoli in serving dish. Pour sauce over, then sprinkle with pecans.