Made for PAC Spring 2012. Very easy and simple ingredients yield a tasty sauce. I did adapt the recipe to make it grill friendly, by adding a single slice of proscuitto to the frying pan since the chicken was not cooked stove top. I placed 2 T. of flour into the broth before adding it to the sauce, but other than that followed the sauce recipe to the tee. As the poster suggested, it was very lemony and I added another 1/4 cup of broth to tone it down. I think the saltiness of the proscuitto I added helped take the edge off the lemon too.