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Is it burnt, or just browned? Burnt can't be saved, but if you've got a nice fond going on, my suggestion is to embrace it, deglaze with some wine or stock, and use cream to build a nice pan sauce. If you are burning it, turn down the temperature as others have noted, then you should be able to build the sauce. This does a nice job of explaining the technique: http://www.cookingforengineers.com/recipe/59/Chicken-Mushroom-Marsala
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