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

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.