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CULINARY CORNER WITH CHEF STEVEN LEAKE

Chef Steven LeakeChef Steven Leake

We are excited to introduce a new quarterly column for Scoop – the Culinary Corner with Chef Steven Leake!  Leake is Southwest’s instructor for hospitality management and an award-winning chef. He has been the chief culinary consultant and coordinator for numerous events all over the Mid-South, from the Greater Memphis Chamber to St. Jude Children’s Research Hospital.

Beginning May 6, Leake will be featured periodically on WREG-TV’s Live @ 9 show where he will prepare a seasonal dish for viewers. We’ll share the recipes he cooks on the shows with Scoop readers each quarter in Culinary Corner. If you would like to see Chef Leake in action, tune into Live @ 9 on channel 3, 9–10 a.m., for his upcoming appearances July 1, August 26, and November 4.

Bon appetite, everyone!

(Watch Chef’s May 6 appearance on Live @ 9)

Chicken Marsala Florentine

Prep and cook time: 35 minutes
Servings: 4
Calories: 671

Ingredients
4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
Salt and pepper to taste
1 teaspoon fresh chopped sage and oregano
2 tablespoons olive oil
1/2 cup veal or beef stock 
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

Cooking Instructions

Place chicken breasts between two pieces of wax paper, and pound to ¼-inch thick with a meat mallet. Dust chicken with flour, salt, pepper and sage and 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.

Chicken Marsala can be served together with asparagus or other vegetables or over pasta.