What’s the trick to a wine sauce?

I used white wine to deglaze a cast iron pan to make a sauce for pasta - the sauce was on the bitter side though, like maybe it was burnt. Here’s what I did: browned mushrooms in butter, then cooked chicken breasts in the pan, took them out and deglazed the cast iron with 1/2 cup of white wine. What should I do different next time?

submitted by /u/Nodakmom
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