I made cajun chicken pasta last week and accidently added too much white wine. Last night I made chicken piccata. I let it simmer until it was reduced by half before adding the cream. Then simmered some more, but it was still very thin sauce. What can I do/doing wrong? Plus, I must be the slowest person in the kitchen because a receipe that only takes 30 min will take me 45! TIA.
Wendy
Twins 1/27/06. DS and DD
Re: Help me. Why is my PW sauce so thin