What’s Happening Today – October 22, 2019
Today on DelmarvaLife –
Jimmy sits down with Sister Virginia Peckham to learn more about the Joseph House in Salisbury. Find out why this program is about more than a warm meal and a place to sleep.
Peter Dale Wimbrow was called “Delmarva’s Songster.” He was an American composer, radio artist, and writer. Dr. Diana Wagner and Dr. Louise Anderson have done extensive research on Wimbrow and will present it during a show called, “Celebrating Delmarva’s Songster,” Thursday, October 24th at 6:30 p.m. in the Worcester Room at Salisbury University.
Dr. Kevin Thomas of Thomas Podiatry and Associates joins us to talk about wound care and how important it is, especially if you have diabetes.
This is the fourth year for the “Spooktacular” put on by Crown Sports Center and 102.5 WBOC. Crown Sports Director, Chris Roberts fills us in on all the family fun.
Thanksgiving is just over a month away and the folks at the Rockawalkin Community Hall are getting busy prepping for the pie bake. Proceeds from the pies are going towards recent renovations at the community hall. If you would like to order a pie, call Tom Field at 410-430-4516.
We are in the DelmarvaLife Kitchen with Thyme and Tide Food Blogger, Laura Davis. We learn her take on Chicken Marsala.
4 boneless, skinless chicken breasts
1 cup unbleached all-purpose flour
ground black pepper
2 tablespoons olive oil
4 slices of bacon, chopped
2 cups white or cremini mushrooms
2 large garlic cloves, minced (about 1 tbsp.)
1 tbsp. minced shallot
1 tbsp. tomato paste
1 cup Marsala wine (sweet)
1/2 cup chicken stock
1 lemon, juiced
6 tbsp. unsalted butter
2 tbsp. chopped fresh parsley leaves
Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Meanwhile, pound the chicken breasts to a 1/2 inch thickness in between 2 pieces of plastic wrap. Pat chicken breasts dry. Place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper. Working one piece at a time, coat both sides of chicken breasts with flour. Shake to remove excess flour, and set aside.
Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Place floured cutlets in single layer in skillet and cook until golden brown, about 4 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 4 minutes longer. Transfer chicken to heated plate and return plate to oven to keep warm.
Return skillet to low heat and add bacon; saute, stirring occasionally and scraping pan bottom to loosen browned bits until bacon is brown and crisp, about 4 minutes. With slotted spoon, transfer bacon to paper towel–lined plate.
Add mushrooms and increase heat to medium-high; saute, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic and shallot and saute for 1 minute. Add tomato paste, and cook until paste begins to brown, about 1 minute.
Add Marsala and chicken stock, and increase heat to high. Scrape browned bits from pan bottom, and bring to boil. Reduce heat to medium, and simmer until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes.
Off heat, add lemon juice and any accumulated juices from chicken in the oven; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Return chicken breasts to pan and simmer in sauce for a few minutes before serving.
Nominations are open in Spicer Brothers Construction’s Delmarva’s Neediest Roof Contest. They’re giving away two roofs this year. You can nominate someone through Sunday, October 27th. Find more information, here.
Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.
From Hot Topics:
DART’s Stuff the Bus Food Drive is from November 11th through the 16th. The goal is to collect 20 tons of non-perishable food for Delawareans in need of food assistance. Click here for drop-off sites.
Saturday, October 26th is National Prescription Drug Take Back Day. It’s a safe, convenient, and responsible way of disposing of prescription drugs. Click here for drop-off sites.