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Statistics Canada Begins Major Workforce Overhaul, Cutting 850 Positions

    Statistics Canada says it will be cutting around 850 of its staff along with 12 per cent of its executive team. Statistics Canada is moving ahead with a major restructuring that will see roughly 850 jobs eliminated , including a portion of its executive ranks. The agency confirmed that it has entered a formal workforce adjustment period, with affected employees set to receive notices over the next two weeks. The cuts are part of a broader federal initiative to reduce public service spending. With more than 7,200 employees as of early 2025, Statistics Canada is among several departments facing significant downsizing as the government seeks long‑term budget efficiencies. Union representatives have raised concerns about the impact on the agency’s ability to maintain the quality and timeliness of national data. Management, however, has emphasized that voluntary departures and early retirement incentives will be used where possible to ease the transition. The announcement m...
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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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