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deglaze the pan with the white wine
Marsala is usually dismissed by the British as nothing more than an ingredient in complicated recipes, something with which to deglaze the pan after frying veal escalopes.
Once the onion is coloured, deglaze with white wine until the liquid is pretty much evaporated.
At other times the wine is reduced on its own, as when red wine is used to deglaze pan juices for a steak.
Saute until translucent and deglaze with lime juice.
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