Anyone know a trick to cooking down a Chicken Marsala sauce?
We went out to a fairly new Italian restaurant that we have here in town last night. I ordered one of my favorites - Chicken Marsala. I've tried this in about 3 different restaurants but I liked this one the best so far. I pretty much know what is in the sauce - fresh mushrooms, white wine, cream and garlic - but I've heard that the trick to making the sauce is cooking it down and condensing it properly. Does anyone know a good way to do this? I would love to make this dish at home once in a while if I could just figure out the proportions of the ingredients and how long to cook it.