This Forgotten Sauce Makes This Classic Chicken Recipe Insanely Good
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 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: https://youtu.be/K1AWLko8tB8
Nashville Hot Chicken: https://youtu.be/JHFKv-XxiyE
→ Follow Me On:
• My Website: https://billyparisi.com
• Instagram: https://www.instagram.com/chefbillyparisi
• Facebook: https://www.facebook.com/chefbillyparisi
• Pinterest: https://www.pinterest.com/chefbillyparisi
• LinkedIn: https://www.linkedin.com/in/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!
36 Comments
Looks insanely delicious Chef!! The chocolate mousse would be a great way to finish too! ❤
The peepee poopoo sauce
This Florentine ain't borintine!
Looks amazing! Your recipes have been getting me out of the doghouse with the misses for years now. 😉 Especially your eggs Benedict recipe.
as much as I love the effort put into making the sauce absolutely perfect, it IS helpful to remember that roux does not need to be perfectly accurate and if you're not worried about the lumps as much (I never am) you can just whisk well instead of using that fine mesh strainer. don't be afraid to tweak the recipe to be as high or low effort as you like.
I really like Parisi’s videos, but I can’t watch them much because he takes so long to make them. He takes 15 minutes to show something that can be conveyed in 6-7 minutes. Lots of wasted time
To say that I’m a huge fan of Chef Parisi is an understatement. I leveled up my cooking by watching his vids, printing out the recipe AND listening to his advice. Once again, this is a recipe that I’m going to try VERY SOON!
Thank you, Chef!
Why use non salted butter, and then add salt to season?
❤❤❤
Beautiful Billy! Hey mate, how about this trend of dry brining the chicken? Real or just bullshit? Thanks man!
Thank you for doing such a great job explaining things so that a beginner like me can understand it. I've been watching your videos for some time now, and my cooking game has improved because of it.
skim milk and butter really
“That is the ticket!” Love it, BP!
This sauce sounds divine! 😋
This looks great! I’ve never seen that exact method for preparing the bechamel sauce before so I’ll have to try it sometime. Thanks Chef!
I think you are the best chef teacher I have ever seen. Thank you for all you do. Your receipes are outstanding as well.
You are a wonderful teacher❤😊
This sauce would be really good with seared salmon, too. Thanks Chef Billy!
🙏🙏
You said to use unsalted butter. Then, you added a pinch (not particularly a precise measure) of salt. I assure you; that pinch was more salt than would have been in 3 Tbsp of salted butter. So why not use salted butter and later taste and adjust for the amount of salt you need to add; and you WILL need to add more salt.
Uhmmmm…..WOW, yes please. This just made it into my Favorite's list, I've got this. 🤤
I sure hope you never get tired of making cooking videos, because you are teaching me how to cook like a pro. I've made several of Chef Billy Parisi specials, and wowed my guests.
Love your approach to food and the narration on your videos. Seriously top drawer Billy.
Get in touch with the Fallow lads – would love to see a collab between you both.
This is mouthwatering. I’ve watched some of your videos before and loved it. Can’t believe I haven’t subscribed to you yet. Let me fix that, there, subscribed. Tfs and keep em coming, chef❣️
You da bomb!
That looks so worth a try! Next Project!😃
I really enjoy your videos and your recipes are spot on
Are there other pans that you would recommend besides stainless for making the Florentine besides stainless. I prefer carbon steel
Eggs Florentine is a favorite brunch option
This one is unreal good…
Chef!! You never disappoint sir!!
I grate my cheese on parchment paper. It makes it easy to transfer to a pot or pan and doesn't dirty another plate.
What a beautiful presentation. Simple and absolutely perfect.
Thank you!
So as I peruse my garden, my spinach never produced, but I have tons of other greens, Asian greens beet greens, kale, and some other unidentified greens that volunteered. I’m assuming that I can substitute those for spinach. Your thoughts?😮
Looks delicious! I'll try to make a veggie version without the chicken.
The way you cook is amazing. Kind of hypnotic. Thank you
My Lord, you're killing me! Wonder if a sprig of rosemary in with the shallots? I absolutely LOVE rosemary. You cranked it out of the park with this one. You always do!
I am not apologizing, CREAM TASTE WAY BETTER! There is absolutely nothing wrong with the taste of CREEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEAMAH!❤😂