25 Years Ago This Was The Only Dish Chefs Talked About

Ingredients

• 1 Shallot (whole, peeled)
• 1 Bay Leaf (for béchamel aromatics)
• 1 Garlic Clove (pressed into shallot for béchamel)
• 4 cups Whole Milk (prefer whole milk for richness)
• 3 Tbsp Unsalted Butter (for roux)
• 4.5 Tbsp All-Purpose Flour (for roux, equal weight to butter)
• 1 pinch Nutmeg (freshly grated)
• to taste Salt
• to taste White Pepper (ground)
• 4 oz Gruyère Cheese (grated, fresh)
• 2 oz Parmigiano Reggiano (grated, fresh)
• 2 Chicken Breast (boneless, skinless, 12‑14 oz each)
• 0.5 cup All-Purpose Flour (for dredging)
• 0.33 cup Parmesan Cheese (finely grated, for dredging)
• 1 Tbsp Italian Seasoning (optional, for chicken coating)
• 2 Tbsp Vegetable Oil (for pan searing)
• 1 Shallot (small, peeled and diced for final sauce)
• 2 Garlic Clove (minced)
• 8 oz Baby Spinach (washed)
• 0.33 cup Dry White Wine (e.g., Chardonnay, Sauvignon Blanc, Pinot Grigio)
• 3 lb Baby Potatoes (any color, small)
• 5 Tbsp Unsalted Butter (for finishing potatoes)
• 2 Tbsp Fresh Chives (thinly sliced, for garnish)

Instructions

1. Prepare Aromatics for Béchamel

   Peel the whole shallot, make a 1‑inch deep incision in the center, insert a bay leaf and press a garlic clove into the cut so it stays in place.

   Time: PT5M

2. Scald the Milk

   Place 4 cups of whole milk in the 3‑4 qt pot and heat over low‑medium until tiny bubbles form at the bottom and the milk reaches about 180°F.

   Time: PT5M

   Temperature: 180°F

3. Make a White Roux

   In a medium saucepan melt 3 Tbsp unsalted butter over low heat, then whisk in 4½ Tbsp all‑purpose flour. Cook, stirring constantly, for 1–1½ minutes until the mixture is foamy but still pale.

   Time: PT3M

4. Combine Roux and Milk, Simmer

   Gradually whisk the roux into the scalded milk, increase heat to high and bring to a boil. Once boiling, reduce to low and simmer 10–12 minutes, whisking occasionally, until the sauce is smooth and the raw flour taste disappears.

   Time: PT12M

5. Season and Strain the Béchamel

   Add a pinch of freshly grated nutmeg, salt, and ground white pepper. Stir, then pour the sauce through a fine mesh strainer into a clean bowl.

   Time: PT2M

6. Create Mornay Sauce

   Whisk in 4 oz grated Gruyère followed by 2 oz grated Parmigiano Reggiano, a handful at a time, until fully melted and the sauce is silky.

   Time: PT5M

7. Prepare the Chicken

   Slice each chicken breast horizontally to create two thinner pieces. Season both sides with salt and freshly cracked black pepper.

   Time: PT5M

8. Dredge the Chicken

   In a shallow bowl combine ½ cup flour, ⅓ cup finely grated Parmesan, salt, pepper, and optional 1 Tbsp Italian seasoning. Press each chicken piece into the mixture, coating both sides thoroughly.

   Time: PT5M

9. Sear the Chicken

   Heat enough vegetable oil to coat the bottom of a large stainless‑steel skillet over medium‑high. Add the chicken pieces, being careful not to crowd the pan. Sear 3‑4 minutes per side until golden brown and the interior reaches 165°F.

   Time: PT8M

   Temperature: medium-high

10. Sauté Shallot, Garlic, and Spinach

    In the same skillet, add the diced shallot and minced garlic, sauté 20‑30 seconds until fragrant. Add 8 oz baby spinach and a pinch of salt; cook until about half the leaves are wilted, about 1‑2 minutes.

    Time: PT3M

    Temperature: medium

11. Deglaze and Finish the Sauce

    Pour ¼‑⅓ cup dry white wine into the pan, scraping up browned bits. Let the wine reduce by half (≈1 minute), then stir in the prepared Mornay sauce. Fold the chicken back in, allowing everything to mingle for another minute.

    Time: PT5M

    Temperature: medium

12. Steam Baby Potatoes

    Place a steamer basket over a pot with water just below the basket level. Add the 3 lb baby potatoes (peeled lightly from the center if desired) and cover. Steam 20‑25 minutes until fork‑tender.

    Time: PT25M

13. Butter‑Coat the Potatoes

    Melt 5 Tbsp unsalted butter in a large pan over low heat. Add the steamed potatoes, toss gently to coat, season with salt, pepper, and sprinkle sliced chives.

    Time: PT5M

    Temperature: low

14. Plate and Serve

    Arrange a bed of butter‑coated potatoes in a shallow bowl, spoon the chicken Florentine with its creamy spinach‑Mornay sauce over the top, and garnish with extra chives if desired.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g