WSVN — It’s rich, creamy and ou-la-la-licious! A French classic is on the menu tonight as we grab a Bite with Belkys.

The Chef: Oscar Garcia
The Restaurant: Bistro Cassis in Midtown, Miami
The Dish: Poulet Alsacienne

1 chicken breast
2 Tbs. unsalted butter
4 oz. bacon
1/4 cup pine nuts
1/2 cup white wine
1/2 cup heavy cream
1/4 cup kale (cut chiffonade- long thin strips)
1 shallot bulb, minced
*1 cup homemade spaetzle
1 cup flour
1 egg
1/4 cup water
3 Tbs. milk
pinch of salt

Method of Preparation:
– First make spaetzle, which are little pasta noodles. Add all-purpose flour to a mixing bowl with pepper, kosher salt, beaten whole eggs and cold water. Mix well.

– Next, use a scraper and put the pasta through a flat spoon with holes (you can also use a colander or a special spaetzle maker). Push the pasta through the holes so the individual pieces drip into a pot of boiling water where they will cook- about two minutes. Take the spaetzle out and put in ice water to cool. Set aside.

– The chicken is next. Season with pepper and salt on both sides then sear it in olive oil. When the chicken is golden brown, add chicken stock to the pan and put it in the oven at 350 degrees for five minutes.

– While that’s cooking, add smoked bacon to another hot pan and add the spaetzle. Give it a toss and add toasted pine nuts, kale, salt and pepper. Sauté several minutes and set aside.

– For the sauce, melt butter in a hot pan and toss in shallots and garlic. Let them brown, then add white wine and let it reduce a bit. Next add heavy cream, salt and pepper. When it gets thick set it aside.

– When the chicken is ready, take it out of the oven. Baste with the juice and sprinkle on bread crumbs with sun flower seeds. Put it under the broiler for 40 seconds to brown and it’s ready .

To Plate:
– Plate first with the spaetzle, bacon and kale. Then add the sauce and the chicken. Top it off with a little more sauce.

Serving suggestion: Bordeaux Blanc

Serves: 1

Bistro Cassis
118 Buena Vista Blvd
Miami FL 33137
(786) 577-4410

And for the latest and greatest on all things culinary, check out my Bite Blog.

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