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.
Meal Of The Week: Chicken Florentine Roulade On American Airlines
American Airlines has been offering a centennial-inspired menu this year, with dishes meant to evoke the 1920s. On my recent LAX-BOS redeye in business class, one of the choices was a Chicken Florentine roulade served with mashed potatoes and mushroom sauce (I already covered the caviar appetizer separately).
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.
As for the 1920s angle, that seems more about the dish’s place on many hotel and restaurant menus at the time, not that Chicken Florentine was invented in the 1920s. American describes its domestic First Class centennial menu as “modern interpretations of beloved dishes from the 1920s,” and this roulade fits that retro banquet-style mold: stuffed chicken, potatoes, and a rich mushroom sauce.
The dish was about what I expected. The chicken was moist, the spinach filling added flavor without overpowering the dish, and the mushroom sauce worked well with the mashed potatoes. It was not amazing, but it was hearty, attractive, and very appropriate for a premium transcontinental redeye meal.
American Airlines catering is generally good and this meal was no exception. While I prefer the beef Wellington (also a pre-order choice on this flight, though really it should be called short rib puff pastry), this was a fine dish.
> Read More: I Tried Caviar In American Airlines Business Class
> Read More: I Tried American Airlines’ Centennial Beef Wellington In First Class
Each week, my Meal of the Week feature examines an airline meal from my travels over the years. This may be a meal from earlier in the week or one served over two decades ago.
And he lived to tell the tale! Phew!
(And, if ‘Meal of the Week’ doesn’t sit well… there’s always industrial strength Imodium at-the-ready!)
In fact, IMODIUM® (active ingredient: loperamide) is one of the most effective and generally safe problem solvers that every traveler should have in their bag.
The good doctor gets it!!
Caesar salad is also having a 100 anniversary! It was a favorite of the Hollywood nobs. A big salad with quality lettuce, buttery croutons and freshly grated Parmesan. Mmm. A light alternative to the heavier Florentine sauced chicken. ( not that there’s anything wrong with that and Matthew did like it ).
What a delectable dish! Kudos to AA!
What a pity it’s only available through August 2026! “Bon appetit” to the lucky AA guests!
Note to those interested → Even tough Chicken Florentine Roulade gets its name from the French word “rouler” (meaning to roll), the concept is global. This tasty and healthy dish became popular worldwide due to its elegant presentation and customizable fillings. A humble gourmet tip: you can sprinkle the finished dish with freshly grated Parmesan cheese after adding the sauce.
Good doctor, it would appear Maryland shares your affinity for freshly grated Parmesan… how decadent!
No dear, my comment earlier reflects by thoughts as an 100th anniversary a beautiful Caesar Salad with chicken or shrimp would make this a more delicious and affordable option. As someone that has served roulade, that can be tasty, I would never present it with cheese or cheese sauce. But what do I know
Ahh, I stand corrected!
I appreciate these food reviews – thank you.
There is no way our kids will eat this, but my wife and I changed our pre-orders from the sliders to the Beef Wellington for our flight next month.
If not overcooked, AA’s Centennial Beef Wellington is absolutely recommended…
Did you get a hot fudge sundae for dessert?
Be informed that as part of its 100th-anniversary celebration, AA has introduced a limited-edition, 1920s-inspired Centennial Menu featuring a warm pecan tart as the primary dessert (heavily inspired by early 20th-century luxury hotel dining), which is highly recommended with a scoop of Häagen-Dazs vanilla ice cream on top of it.