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Florentine or à la florentine is a term from classic french cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and mornay sauce. The term originates from florence, italy, where dishes featuring cooked spinach, creamy sauces, and cheese became popular. With tender chicken cutlets nestled into a creamy spinach sauce, this recipe uses just one pan and is practically a complete meal all on its own.
The formal florentine garden is a beautiful, manicured hidden behind whitehall mansion Florentine in cooking generally refers to a style of preparation that includes various ingredients, usually associated with spinach The garden serves as a beautiful wedding venue or a relaxing destination.
A florentine dish typically consists of a protein, spinach, and a mornay sauce (a béchamel sauce with cheese)
The dish allegedly dates back to the 1500s and it’s often attributed to french queen catherine de medici, who was apparently partial to foods that reminded her of her native florence. In this weeknight recipe, perfectly browned chicken breasts are smothered in a creamy spinach sauce that comes together with ease, all in one skillet The highlight of this recipe is the buttery. It's ready in only 30 minutes.
The term “florentine” in cooking refers to dishes that include spinach The specific connection to the city of florence is somewhat uncertain, but it’s believed to stem from catherine de’ medici, who was from florence and supposedly brought spinach to france in the 16th century. You’re only 35 minutes away from the classic, creamy spinach dish called chicken florentine
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