Chicken Florentine with Spinach-Cream Sauce

Chicken Florentine with Spinach-Cream Sauce

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Ruben Garcia

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173 reviews

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 bistro-style, sophisticated dish complete.

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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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title slickWhy everybody loves this meal

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Really tasty. portions were too small though.

Jean · 10/26/23

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Delicious! It is on my reorder list

Andrea · 10/11/23

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Delicious!!!

Joseph · 10/06/23

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Potatoes were very good and the sauce was tasty

Andrea · 09/18/23

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Very Tasty

LINDA · 09/15/23

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Tastes good

Katherine · 09/09/23

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excellent. put sauce in container

Anne · 09/03/23

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delicious sauce, moist checken and ymmu potatoes!! lowest carb option i had this week and i dobt miss them!

Alissa · 08/29/23

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Nutritional Info

Calories

830

Protein

52g

Fat

55g

Carbohydrates

33g

Ingredients:

dishes

Heating Instructions

Chef preparation

Recommended for special occasions.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't worry if time is an issue - we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins

dishes

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