Chicken-Florentine
Chef Ruben puts his own spin on a classic French bistro dish: Chicken Florentine. Instead of the typical chicken breasts, Chef opts for chicken thighs, a juicier, more tender cut that pairs just as nicely with the traditional cream-based Mornay sauce with spinach. The chicken sits on a bed of creamy, dreamy rosemary-infused mashed potatoes, making this sophisticated dish complete.
Nutritional facts
Protein
52g
Carbs
33g
Calories
830
Fat
55g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Rosemary, Spinach, Black Pepper, Garlic, Heavy Cream, Kosher Salt, Parmesan Cheese, Shallot, Chicken Base, Yukon Potatoes, Parmesan Cheese
Reviews
3.9
Based on 852 reviews
Too small
Sean · 02/14/25
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About Ruben Garcia
Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
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