Golden Carrot Coins

1/4 cup butter or margarine
3/4 cup chicken broth
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon pepper
14 medium carrots, cut into 1/4-inch slices
3 tablespoons minced fresh parsley
2 teaspoons lemon juice

In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon. Yield: 6-8 servings.