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WestJet Strike Is Over — Here's What Happens to Your Bookings Now

  Published August 4, 2026 If you spent the long weekend refreshing WestJet's flight status page, you can exhale a little. Early Monday morning, WestJet and the Canadian Union of Public Employees (CUPE) Local 8125 reached a tentative agreement, ending the strike that grounded most of the airline's mainline fleet starting August 2. Both the strike notice and WestJet's lockout notice have been withdrawn. That's genuinely good news if you have an upcoming WestJet booking. But "the strike is over" doesn't mean "everything is back to normal today." Here's what actually changes for your money and your travel plans. What actually happened About 4,400 WestJet cabin crew walked off the job at 12:01 a.m. Mountain Time on August 2, after contract talks broke down over unpaid ground duties and the airline's flight-credit pay system. WestJet responded with a matching lockout notice, and between the two, the airline's normal schedule of roughly 600...
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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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