Working on "brown sauce"

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I have been in the mood for chicken lately which is very unusual for me. I made chicken francese a few days ago. I have some leftover chicken so I'm going to do chicken saltimbocca tonight. It is chicken sauteed with proscuitto and fresh sage leaves on top (all cooked together) and then topped with a sauce and melted fresh mozzarella. My favorite version of chicken saltimbocca is from the Carmine's cookbook and it uses a brown sauce. Interestingly it is made using beef broth rather than chicken. it is good but then you add white wine to it as you are making the actual dish and it is sooooooooo delicious. The brown sauce takes a little over an hour to make so I'm working on that now. I'll get that done and out of the way before I have to go pick up Charlie and then I'll be able to bang out the actual dish when I get back here. Dinner tonight is going to be great!