After sauteing 8 chicken cutlets, I make a relatively thin Marsala sauce from the brown bits and fat left in the pan. I would like to increase the amount of sauce I can produce. Although I don't normally add a roux, I've tried adding a small amount (1 tbsp each, butter and flour) just to give me more base for the additional amount of Marsala and reduced chicken broth I want to use. I believe this method decreases the flavor, so I'm wondering if there is a better way. I have several dishes that need more sauce than my basic recipe supports.