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!)
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 ).