For this week’s Meal of the Week, I am looking at a “Chicken Florentine roulade” served in American Airlines Flagship business class from Los Angeles to Boston, part of AA’s centennial menu celebrating 100 years of flight.
So why Chicken Florentine?
“Florentine” generally refers to a preparation involving spinach, often with a creamy sauce. The term is rooted in classic French cuisine and is traditionally associated with dishes served on or with spinach and often finished with Mornay sauce (think cheesy). The popular explanation links it to Catherine de’ Medici of Florence, who married into the French royalty in the 16th century and supposedly brought a love of spinach with her, though food historians have cast doubt on the neatness of that origin story. Even so, “à la Florentine” became culinary shorthand for spinach-based dishes, especially with eggs, fish, and chicken.
A great solo travel tip spotted this week on Live and Let's Fly.
