My nana’s special sauce was always a crowd fave!
Marsala sauce is a rich and flavorful Italian sauce that pairs perfectly with various dishes, especially chicken, veal, and pork. This recipe features a combination of Marsala wine, chicken broth, heavy cream, and aromatic ingredients to create a velvety and satisfying sauce.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Marsala wine | 1/2 cup |
| Chicken broth | 1 cup |
| Heavy cream | 1/4 cup |
| Olive oil | 2 tbsp |
| Unsalted butter | 1 tbsp |
| Shallot, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| All-purpose flour | 1 tbsp |
| Salt and pepper | To taste |
| Chopped fresh parsley | For garnish |
Instructions:
- In a medium saucepan, heat the olive oil and butter over medium heat until the butter is melted and foamy.
- Add the chopped shallot and minced garlic to the pan, cooking until they are softened and fragrant, about 2-3 minutes.
- Sprinkle the flour over the shallots and garlic, stirring well to combine and cook off the raw flour taste, approximately 1-2 minutes.
- Slowly pour in the Marsala wine, continuing to stir to avoid lumps, then add the chicken broth.
- Bring the mixture to a simmer and cook until it has reduced by half, roughly 10-12 minutes.
- Stir in the heavy cream, then let the sauce simmer for an additional 2-3 minutes until it thickens to your desired consistency.
- Season the sauce with salt and pepper to taste.
- Remove from heat and garnish with freshly chopped parsley before serving.
