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
830kcal
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
Contains milk, wheat, soybeans.
Reviews
4.0
Based on 4383 reviews
Evelyn · 04/17/26
Megan · 04/15/26
Klurisa · 04/07/26
Nichole · 04/04/26
Too oily and fatty
Laura · 04/04/26
Too salty
Stephanie · 04/04/26
Rosemary · 04/03/26
Denale · 04/03/26
Kelsey · 04/02/26
Rony · 04/02/26
Kristy · 04/01/26
The chicken was delicious, it had the charcoal flavor, one of my favorites
adriana · 04/01/26
John · 04/01/26
Alyssa · 03/31/26
Claudia · 03/31/26
Tiffany · 03/31/26
Na
Mohamad · 03/31/26
This meal was good, just not great.
Likely as a result of hearing, the sauce was thin(consistency of milk with a single large leaf of spinach), the mashed potatoes a bit sticky, & there was no cheese to be found(flavor or appearance).
We also found the meal to be quite bland-nothing a bit of Tony's on the chicken, butter&salt on the potatoes wont fix-but on its own, its definitely lacking-the meat was definitely tender, that was a plus!
We are not likely to order this again, however we ate it & didnt complain after modifications!! Taste is subjective however, so YMMV!!
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
