My nana's special sauce was always a crowd fave!

Marsala Sauce hails from the rich culinary traditions of Sicily, Italy, where Marsala wine has been produced since the 18th century. This sauce, known for its deep, complex flavors, is a wonderful accompaniment to meats like chicken and veal, adding a rich, savory element to your dish. It's perfect for home cooks looking to expand their repertoire with a sauce that brings a touch of Italian elegance to the table.

Marsala Sauce pairs beautifully with a variety of sides. Consider serving it over a bed of creamy mashed potatoes or buttery polenta to soak up all those delicious juices. Steamed vegetables like asparagus or green beans also complement the rich flavor of the sauce without overwhelming it. For a lighter option, a simple side salad with a vinaigrette can provide a refreshing contrast.

Servings: 4

1/2 cup Marsala wine
1 cup chicken broth
1/4 cup heavy cream
2 tbsp olive oil
1 tbsp unsalted butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 tbsp all-purpose flour
Salt and pepper, to taste
Chopped fresh parsley, for garnish

1. In a medium saucepan, heat the olive oil and butter over medium heat until the butter is melted and foamy.

2. Add the chopped shallot and minced garlic to the pan, cooking until they are softened and fragrant, about 2-3 minutes.

3. Sprinkle the flour over the shallots and garlic, stirring well to combine and cook off the raw flour taste, approximately 1-2 minutes.

4. Slowly pour in the Marsala wine, continuing to stir to avoid lumps, then add the chicken broth.

5. Bring the mixture to a simmer and cook until it has reduced by half, roughly 10-12 minutes.

6. Stir in the heavy cream, then let the sauce simmer for an additional 2-3 minutes until it thickens to your desired consistency.

7. Season the sauce with salt and pepper to taste.

8. Remove from heat and garnish with freshly chopped parsley before serving.