1. In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook
and stir until thickened, about 2 minutes.
2. Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.
Grill salmon with Red Wine Sauce and roasted eggplant and carrot