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Strategic Alliances in a Shifting Global Landscape

In a world marked by geopolitical tensions and shifting alliances, Russian President Vladimir Putin and Chinese President Xi Jinping have positioned themselves as defenders of a new world order. Their recent meeting in Moscow, coinciding with the 80th anniversary of the end of World War II, underscored their commitment to countering Western influence and promoting a multipolar global system. During the talks, Putin and Xi emphasized their shared vision of international stability, rejecting what they described as "unilateralism and bullying"—a veiled reference to the United States. Xi reaffirmed China's support for Russia, highlighting their strategic partnership and mutual interests in shaping global governance. The leaders also pledged to safeguard the authority of the United Nations and advocate for the rights of developing nations. This alliance comes at a critical time, as both nations face economic and political challenges. Russia continues to navigate Western sancti...
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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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