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Yeah I use about a stick and a half. I figured if I add more maybe it would thicken more?

Thanks! Ok, here’s what I did and it worked! It looked 100% like it does at the restaurant! I boiled the wine and lemon for about 3-5 minutes until all of the alcohol was removed and the lemon was reduced to about 3 tablespoons in the pan. I then removed the pan from the heat and added chunks...

Yeah, the big problem I am having is that the butter/wine/lemon mixture is splitting into two parts butter and then a white mixture on the bottom. I was making my sauce by putting in the wine and lemon juice and letting the wine burn out... then I took the butter and chopped it into cubes and...

Hello, I'm new here and I just love Italian cooking! I'm from South Florida and we have a bunch of Italian restaurants in the area that I frequent with my wife. My question is that I love Chicken Francaise but I'm having some problems with a few things while making it at home. First, the...