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Liberal Candidate Paul Chiang Steps Down Amid Controversy

Paul Chiang, a Liberal candidate in the Markham-Unionville riding, has announced his resignation following backlash over comments he made regarding a Conservative opponent, Joe Tay. Chiang suggested that individuals could claim a bounty offered by Hong Kong authorities by turning Tay over to the Chinese consulate. This statement, made during a press conference in January, sparked widespread criticism and raised concerns about foreign interference in Canadian politics. The Royal Canadian Mounted Police (RCMP) has since launched an investigation into the matter, citing potential threats to Canada's democratic processes. Chiang issued an apology, calling his remarks a "deplorable lapse in judgment," but the controversy persisted. Conservative leader Pierre Poilievre condemned the comments, stating that they endangered Tay's safety and sent a chilling message to the community. Chiang's resignation comes as Liberal leader Mark Carney faces mounting pressure to address ...
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Chicken Marsala

 


This recipe is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. It takes about 45 minutes to prepare and serves 4 people. Here are the ingredients you will need:


INGREDIENTS

  • 1 ½ pounds - Boneless Skinless Chicken Breasts (pounded 1/4-inch thick, see note, or chicken tenderloins)
  • 3 tablespoons - All-Purpose Flour
  • Salt and Black Pepper (freshly ground)
  • 1 tablespoon - Olive Oil
  • 3 tablespoons - Unsalted Butter (divided)
  • 1 (8-ounce) package - Button Mushrooms (or pre-sliced bella)
  • 3 tablespoons - Shallots (finely chopped, from 1 medium shallot)
  • 2 cloves - Garlic (minced)
  • ⅔ cup - Chicken Broth
  • ⅔ cup - Dry Marsala Wine
  • ⅔ cup - Heavy Cream
  • 2 teaspoons - Fresh Thyme (chopped)
  • 2 tablespoons - Fresh Italian Parsley (chopped, for serving, optional)


INSTRUCTIONS: 

  1. Season the chicken with salt and pepper, then dredge it in flour.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3 minutes per side. Transfer the chicken to a plate and set aside.
  3. Add the mushrooms to the same skillet and cook until they release their liquid and start to brown, about 5 minutes. Add the shallots and garlic and cook for another minute.
  4. Add the chicken broth and Marsala wine to the skillet and bring to a boil. Reduce the heat to medium and simmer until the sauce has reduced by half, about 10 minutes.
  5. Add the heavy cream and thyme to the skillet and stir to combine. Return the chicken to the skillet and cook until heated through, about 5 minutes.
  6. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter. Serve the chicken with the sauce spooned over the top and garnished with parsley, if desired.


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