Carry The Load Co-Founder Stephen Holley - with Retired U.S. Army Colonel Mark Elliott

At-home personal chef experience, cookingenie.com. Chicken Marsala Ingredients ● 4 chicken breasts, sliced horizontally or pounded until ½ inch thick ● ½ tsp kosher salt ● ¼ tsp black pepper ● 1/3 cup + 1 tbsp all-purpose flour ● 5 tbsp olive oil, divided ● 3 tbsp melted butter ● 8 oz white button mushrooms, sliced ● 8 oz cremini mushrooms, sliced ● 2 tbsp shallots, minced ● 2 cloves garlic, minced ● 2/3 cup dry marsala wine ● 2/3 cup beef stock ● Sprig of fresh thyme, optional ● Fresh parsley, minced, for garnish Directions 1. To a large pan or skillet, add 2 tbsp olive oil and 1 tbsp butter and heat over med-high heat. 2. Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in 1/3 cup flour. Shake off excess flour and add chicken to the hot pan. Work in batches if needed, taking care not to overcrowd the pan. 3. Cook chicken for about 3-4 minutes on each side, until golden. 4. Transfer chicken to a plate and set aside. 5. Add 2 tbsp of olive oil 1 tbsp of butter to the pan and add mushrooms. 6. Sauté for about 5-8 minutes, seasoning with salt and pepper about halfway through cooking. 7. Remove mushrooms to a plate with chicken and set aside. 8. Add remaining 1 tbsp olive oil, then add shallots and garlic. Sauté for about 1 minute, until soft and fragrant. 9. Sprinkle in the 1 tbsp of flour and stir to coat. Cook for a minute. 10. Pour in marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon. 11. Cook, stirring often, for 2 minutes, or until the sauce is slightly thickened. 12. Add chicken and mushrooms back into the pan. Add 1 tbsp of butter to the center of the pan, toss in a sprig of thyme, then cover the pan and cook for about 2 minutes. 13. Stir and spoon sauce over chicken. Garnish with fresh parsley if desired. Serve and enjoy

Our Petmobile will be visiting the Pet Supplies Plus in Hamilton (1440 Main Street) this Saturday from 12-3. Mouse will be joining us at this event, along with other adoptable dogs and cats. AND, Biggby Coffee in West Chester (on 42 down past Dimmick) is holding a donation drive for Animal Friends through May 22nd. Bring a donation item from our wish list to their drive thru or lobby and you'll receive $1 off your drink purchase. Items like canned dog/cat food, soft dog treats, and new or used towels are always needed. Our complete list of donations needed, as well as more information on adopting or fostering can all be found on our website at www.animalfriendshs.org

106th Indianapolis 500 presented by Gainbridge Talking Points Indianapolis 500 presented by Gainbridge | Sunday, May 29 • Don't miss this historic opportunity to watch Helio Castroneves in his "Drive for Five" after winning his fourth Indy 500 in 2021. • World-renown drivers Romain Grosjean and Jimmie Johnson are competing in this global spectacle. • Young stars Alex Palou, Pato O'Ward and Colton Herta are leading the next generation – Herta has one last shot to break the record as the youngest Indy 500 winner in history. Indy 500 Back Home Again Campaign | #ThisIsMay

The Greater Hamilton Chamber of Commerce hits the stage with the "Just Strange Brothers band" during their "Goodbye Yellow Brick Road: A Tribute to Elton John" SHOW...THIS Saturday at the Fitton Center.

Cin City is now open on Thursdays too and we are serving a new $25 Chef's bundle. It's different each week and includes a sampling of our most popular dishes. Perfect if you want to try something new. This week we will be featuring a Caprese Mini and a Slider Trio that includes a fried chicken slider, a cin city signature burger slider and a meatball slider. We are very excited to announce 2 new food venues that will be opening soon; Lucia and Route 63. Lucia will serve all your Italian favorites from pizza to pasta and Route 63 Comfort Classics will have mac-n-cheese, bacon bombs, meatloaf mash and more. if you are interested in working at our new venues, we are having open walk-in interviews every Tuesday in May in the Grandstand. We'll have 2 sessions each week – 11am-2pm and 4pm-7pm. We will have food and refreshments, and you can meet the team.