Live at 9: Safe at Home, City Council, asthma treatments & Chef Steven Leake

Live at 9
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The Safe at Home program

The state of Tennessee ranks in the top 10 in the nation for domestic violence homicides, and thousands of domestic violence incident are reported everyday in the state. Those are just some of the many reasons why the Tennessee Secretary of State’s Office is working to help protect victims and survivors through the Safe at Home program, which keeps your home address confidential and provides a substitute one for public records. Secretary of State Tre Hargett joins us to explain their efforts.

City Council Interview

A new budget to go over and the first reading of the controversial Memphis 3.0 plan that aims to grow the core city and neighborhood centers among other things. Patrice Robinson and Worth Morgan talked about that on Live at 9.

Asthma Treatments

Ten people a day die from asthma and millions more suffer from the chronic illness.  How much do you know about the symptoms and treatments? Dr. Jay Lieberman with the Allergy and Asthma Network has more on what you need to know to stay safe.

Cooking with Chef Steven Leake

Short on time but still want to put a good meal on the table? How about a recipe that takes less than forty five minutes, prep time included? Chef Steven Leake from Southwest Tennessee Community College’s culinary program was here with just that.

Chicken Marsala Florentine


  • 4 boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • salt and pepper to taste
  • 1 teaspoon fresh chopped Sage & Oregano
  • 2 tablespoons olive oil
  • 3/4 cup butter
  • 3 ounces of Prosciutto Ham( optional)
  • 3 cups sliced portobello mushrooms
  • 3/4 cup sun-dried tomatoes
  • 1/2 cup packed fresh spinach
  • 1 cup Marsala wine

Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and sage & oregano herb mixture.

In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.

In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and sauté for 2 minutes , deglaze with  Marsala wine. Cook for approximately 5 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes then add chicken back into the mixture to absorb flavors. Place chicken breast on the plate and spoon the sauce mixture on top.

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