This sauce is really good with chicken or pork tenderloin. I like to pan fry the pork medallions just until browned on both sides, remove them from the pan, make the sauce, and then add the pork to the sauce and let it simmer to finish cooking. Sometimes I'll add a bit of flour or cornstarch just to thicken it up a bit. We like spice so I'll also add a bit of hot chile peppers. I got this recipe from "Suzanne Somers' Fast & Easy" book. I said that it yields 2 cups - that is an estimate because it depends on how much you reduce the chicken broth.