WSVN — If your family is tired of the same old chicken dinner, we’ve got a recipe that’s simple and easy. Chicken over pasta, that’s what’s on the menu tonight as we grab a Bite with Belkys.

The Chef: Ray Marrero
The Restaurant: The Big Cheese in Homestead
The Dish: Chicken Française

4 oz. chicken tenderloin
2 oz. unsalted butter
1 oz. olive oil
1 full lemon squeezed
Salt and pepper to taste
1 dash garlic powder
1 cup all-purpose flour
1 cup olive oil
2 eggs, beaten
chopped parsley to garnish
1 cup Linguini or your pasta of preference

Method of Preparation:
– Cover a chicken breast with plastic wrap and pound it flat. Dip the breast in all-purpose flour, seasoned with salt, pepper and a light touch of garlic powder. When it’s covered, dip it in beaten eggs. Make sure it’s completely covered, then drain the excess egg, letting it drip off the breast.

– Next, Chef Ray puts the chicken in a hot skillet and fries it in olive oil at 350 degrees for 7-8 minutes. Turn it over and when it’s golden brown and cooked through, drain the oil then deglaze the pan with white wine.

– Add lemon juice and let the sauce reduce several minutes. Now add a bit more butter sauce and chopped parsley.

To Plate:
– Chef Ray makes a bed of linguini (or your favorite pasta). He places the chicken on top, pours the sauce over it and adds a bit more melted butter. He garnishes with lemon slices.

Serving suggestion: Shark Bait beer

Serves: 1

The Big Cheese
350 North Homestead Blvd.
Homestead, FL 33030

Bring in a printed copy of the recipe and get a complimentary beer or glass of wine with your meal, now through March 24.

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