Our recipe for this month is Chicken Florentine with Mornay Sauce, an easy-to-prepare dish that is sure to delight! The basic ingredients are simple, and no special cooking techniques are required!

Chicken Florentine reflects a long-standing culinary association between Florence and spinach. In French and Anglo-American cooking, the term “Florentine” usually means a dish prepared with spinach, often enriched with béchamel sauce, cream, butter, cheese, or eggs.

The name comes from Florence, Italy, though many dishes called “Florentine” were developed or popularized in French cuisine rather than in Florence itself. French chefs often used regional names to suggest elegance, refinement, or a connection to classical European cooking.

A common explanation links Florentine-style dishes to Catherine de’ Medici, who was born in Florence and became queen of France in the 16th century. Food writers often credit her court with helping introduce Italian ingredients and habits to French aristocratic cooking.

Spinach became the signature ingredient in “à la Florentine” preparations. In classic cuisine, eggs Florentine, fish Florentine, and chicken Florentine all rely on a bed of spinach as the defining feature.

Classically Florentine dishes have cheese sprinkled on top and are broiled until lightly browned. In French cuisine, this is known as gratiné  (or au gratin). More recent variants omit this step.

Mornay sauce is a French cheese sauce made by melting cheese into béchamel sauce. Béchamel  is one of the classic “mother sauces” of French cuisine, made from butter, flour, and milk.

Adding cheese turns béchamel into Mornay sauce. Gruyère, Emmental, or Swiss-style cheeses are common choices because they melt well and bring a nutty, savory flavor.

Using Mornay sauce in Chicken Florentine makes the dish richer than many modern cream-sauce versions. Unlike sauces made by reducing cream in the pan until it thickens, the roux-thickened sauce gives the dish a smoother texture. Many Chicken Florentine recipes found on the web are based on a cream sauce, but it is very likely that the oldest "Poulet à la Florentine" employed a béchamel sauce. The NYT's recipe uses a cream sauce thickened with cream cheese.

Cook's Notes:

Feel free to add sun-dried tomatoes, cooked mushrooms, artichoke hearts, sautéed onions, or whatever suits your fancy.

Lightly dredging the chicken with flour will help keep it moist.

White wine is perhaps not traditional, but it makes the dish a bit "brighter." Don't overdo it!

If you have problems with gluten, you can make this dish with heavy cream instead of a béchamel sauce.

Ingredients

• 4 boneless, skinless chicken breasts (or 6 boneless chicken thighs)
• 3-5 cloves of garlic, minced
• 1-3 shallots (depending on size), sliced thin
• 8-10 ounces fresh spinach (or baby spinach)
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1/2 cup of dry white wine
• 5 tablespoons butter, divided
• 1/4 cup grated Parmesan cheese
• 3/4 cup grated Gruyère, Emmental, or Swiss cheese
• Black pepper, to taste
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• Salt, to taste
• Pinch of nutmeg

Preparation

1. Cut each chicken breast in half horizontally (fillet) to create thinner cutlets.
2. Dredge the chicken in flour and then season with salt, pepper, and garlic powder.
3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
4. Cook the chicken for about 4–5 minutes per side, until browned and nearly cooked through. Remove to a plate.
5. In the same skillet, melt 1 tablespoon of the butter and sauté minced garlic and sliced shallots for about 30 seconds.
6. Add the spinach and cook until just wilted. Remove from the skillet and set aside.
7. In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat.
8. Add the flour and whisk continuously for 1–2 minutes to make a blond roux.
9. Gradually whisk in the warm milk until smooth. Simmer for about 5 minutes, stirring frequently, until the sauce thickens.
10. Stir in the Parmesan and Gruyère cheeses until completely melted and smooth.
11. Season the sauce with salt, pepper, and nutmeg to taste.
12. Return the spinach to the skillet and spread it evenly over the bottom.
13. Place the chicken on top of the spinach.
14. Pour the Mornay sauce over the chicken and spinach.
15. Cover and cook over low heat for 3–5 minutes.
16. Sprinkle grated or shredded cheese over the top and broil until browned (optional).

Serve over pasta, rice, mashed potatoes, or with crusty bread. And, of course, a glass of wine.

Recipe: T. Johnston-O'Neill
Photos: Shari K. Johnston-O'Neill