CookUnity
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Chef Ruben puts his own spin on a classic French bistro dish: Chicken Florentine. Instead of the typical chicken breasts, Chef opts for chicken thighs, a juicier, more tender cut that pairs just as nicely with the traditional cream-based Mornay sauce with spinach. The chicken sits on a bed of creamy, dreamy rosemary-infused mashed potatoes, making this sophisticated dish complete.

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Nutritional facts

Protein

52g

Carbs

33g

Calories

830

Fat

55g

Ingredients

Chicken ThighCanola and Olive Oil BlendRosemarySpinachBlack PepperGarlicHeavy CreamKosher SaltParmesan CheeseShallotChicken BaseYukon PotatoesParmesan Cheese

Reviews

3.9

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 852 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Too small

Sean Sullivan · 02/14/25

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About Ruben Garcia

chef image

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.

You can find Ruben Garcia’s meals in...

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