Instructions:
1. Heat the Oil and Butter:
- In a medium saucepan, heat the olive oil and butter over medium heat until the butter is melted and foamy.
2. Sauté Shallots and Garlic:
- Add the chopped shallot and minced garlic to the pan. Cook, stirring occasionally, until softened and fragrant, about 2-3 minutes.
3. Cook the Flour:
- Sprinkle the flour over the shallots and garlic, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
4. Add the Marsala Wine and Broth:
- Slowly pour in the Marsala wine, stirring constantly to prevent lumps. Add the chicken broth and bring to a simmer. Continue to cook until the sauce has reduced by half, about 10-12 minutes.
5. Add Heavy Cream and Simmer:
- Stir in the heavy cream and let the sauce simmer for another 2-3 minutes, until it thickens to your desired consistency.
6. Season and Garnish:
- Season the sauce with salt and pepper to taste. Remove from heat and garnish with freshly chopped parsley before serving.
