25 Years Ago This Was The Only Dish Chefs Talked About
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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-florentine/ 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=chefbillyparisi *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 cu
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