Today on DelmarvaLife –
At the end of last week, Sydney Hughes of Dorchester County found herself in a situation that required her to save her mother’s life. Today, we talk with Sydney and her mother, Michelle, to find out what happened and how Sydney’s recent training helped aide in the rescue.
As a tradition that spans half a century, the Annual Waterfowl Festival in Easton celebrates Delmarva’s bird life. Unfortunately, the festival, which attracts over 15,000 people each year, has been canceled due to COVID. We talk with Margaret Enloe, Executive Director for the Waterfowl Festival, to find out what we can expect in its’ place and what we can look forward to in 2021.
The Annual Art in Nature Photo Festival is going virtual this year. We talk with Kristin Sullivan, Executive Director for the Ward Museum of Wildfowl Art, to find out the deadline for the festival and who the special judge is.
We have many great murals on Delmarva. There’s one in Salisbury that celebrates our diverse community. Another in Cambridge that honors freedom fighter Harriet Tubman. Another one is coming and this time its’ home is Crisfield. The mural will honor dedicated seafood workers on the Eastern Shore. Today, we talk with Artist, Michael Rosato and Executive Director of “It Takes a Village To Help Our Children”, Darlene Taylor, to find out what inspired the mural and what it will mean for the Delmarva community. To see more of Michael’s work, click here.
Alan Cranston from Every Fiber Coffee in Seaford is *virtually* here. He’s making Seafood Salad, a Strawberry Banana Smoothie, and a S’mores Frappe.
There’s tons of ways to do chicken, but sometimes you just need a recipe that’s fancy and fast. Well, lucky for you, we have one up our sleeve! Our Fancy Fast Chicken will have you getting rave reviews without breaking a sweat. This chicken recipe is guaranteed to become a family favorite. Check out the recipe below:
What You’ll Need
- 6 boneless, skinless chicken breast halves
- 6 slices Swiss cheese (1 ounce each)
- 1/4 pound fresh mushrooms, sliced (optional)
- 1 can (10-3/4 ounces) condensed cream of chicken soup
- 1/2 cup dry white wine
- 2 cups herb-seasoned stuffing mix
- 8 tablespoons butter, melted
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Place chicken in prepared baking dish. Top each piece with a slice of Swiss cheese. Arrange sliced mushrooms over cheese, if desired.
- In a small bowl, mix together soup and wine; pour over chicken. Sprinkle stuffing mix over top, and drizzle on melted butter.
- Bake 35 to 40 minutes, or until chicken is cooked through and no pink remains.