25 Years Ago This Was The Only Dish Chefs Talked About

Chicken Florentine brings timeless French-Italian fusion to your kitchen. Juicy pan-seared chicken and wilted spinach are enveloped in a velvety Mornay sauce for a fancy meal that’s surprisingly simple to make. → Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/chicken-f... MY EQUIPMENT: CUTTING BOARD: https://amzn.to/46uq1OR MICROPLANE: https://amzn.to/4uxs27O HALF SHEET PAN: https://amzn.to/3AbGnjr SHEET PAN RACK: https://amzn.to/3YvSeCR PARCHMENT PAPER: https://amzn.to/3Yuu8bA CARBON STEEL PAN: https://amzn.to/4cevScr NON-STICK PAN: https://amzn.to/3ysy2XX STAINLESS PAN: https://amzn.to/3WO1dho CHEF KNIFE: https://amzn.to/3SydDHG DIGITAL SCALE: https://amzn.to/3YOCUld MANDOLIN SLICER: https://amzn.to/4d8AW3k CHINOIS: https://amzn.to/49CmoaY INSTANT READ THERMOMETER: https://www.thermoworks.com/?tw=chefb... These are affiliate links that allow me to earn from qualifying purchases → Ingredients For the Sauce: • 1/2 peeled shallot • 1 bay leaf • 1 clove • 4 cups whole milk • 5 tablespoons unsalted butter • 4 tablespoons all-purpose flour • pinch of nutmeg • 4 ounces shredded gruyere cheese • 2 ounces finely grated Parmigiano Reggiano • Salt and ground white pepper to taste For the Chicken: • 2 12-14 ounce chicken breasts • ½ cup all-purpose flour • 1/3 cup finely grated Parmigiano Reggiano • 2 teaspoons Italian seasoning, optional • 4 tablespoons olive oil • 1 peeled small-diced shallot • 2 finely minced garlic cloves • 8 ounces baby spinach • 1/3 cup dry white wine • salt and pepper to taste Watch more recipe videos: Chicken Valdostona:    • Fontina and Mozzarella Chicken That Tastes...   Nashville Hot Chicken:    • They Said this Chicken was Legendary… They...   → Follow Me On: • My Website: https://billyparisi.com • Instagram:   / chefbillyparisi   • Facebook:   / chefbillyparisi   • Pinterest:   / chefbillyparisi   • LinkedIn:   / billyparisi   Classical culinary expertise meets home cooking! I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience. Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece. Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment. Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!