Chicken Florentine with Spinach Balls

I've loved chicken florentine for years now, and tried a few attempts at making it myself.  Last night's dinner was by far the winner.  The taste was amazing, my house still smells wonderful, and I was really happy with my approach to including spinach with the meal.  Giada never disappoints!  Adapted recipes work, too!

For this meal, I definitely got everything prepped and measured out beforehand.  I popped the spinach in the oven and then heated up the pan for my chicken to get that going.  The chicken cooks so quickly, I wouldn't have had much time to measure/prep simultaneously.  Also, this approach resulted in my spinach finishing a few minutes before the chicken.  Full disclosure. :)

Spinach Balls

Ingredients

• 10 ounces of frozen spinach, thawed and well drained.
• 1 small onion, finely chopped
• 1 1/8 cups stuffing with herbs (I used Pepperidge Farm)
• 3 eggs, beaten
• 1/4 cup melted butter (1/2 stick)
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• Pinch of salt

Directions

Note: I've mentioned before that I'm impatient.  Thawing and draining spinach is no exception.  You really REALLY have to do this, or you'll get soupy weird spinach goo instead of a nice mixture you can shape into balls.  So fair warning there.  Not that I'm speaking from experience or anything...

1. Mix all ingredients until well combined.
2. Scoop a generous tablespoon of spinach mixture and form into a ball (about 1").  Place on a baking sheet sprayed with Pam.
3. Bake at 350° for 20 minutes.  Makes approximately 30 balls.  Serves 4-6.

While the spinach balls bake, cook the chicken.

Chicken Florentine

Ingredients

• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons (1/2 stick) unsalted butter
• 1 shallot, sliced
• 2 cloves garlic, chopped
• 1 1/2 cups dry white wine.  I actually used 3/4 cups white wine and 3/4 cups chicken broth.  It tasted great!
• 1 cup whipping cream
• 1 tablespoon chopped fresh Italian parsley

Directions

1. Sprinkle both sides of the chicken with salt and pepper.  Dredge the chicken in flour to coat lightly, and shake off excess flour.
2. Melt 2 tablespoons of butter in a large skillet over medium heat.  Add the chicken and cook until golden, about 5 minutes each side.  Transfer the chicken to a plate and tent with foil to keep it warm.
3. Melt the remaining 2 tablespoons of butter in the same skillet over medium heat.  Add the shallots and garlic and saute until the shallots are translucent, about 1 minute.  Be sure to scrape up any browned bits from the bottom of the pan.  Add the wine and/or broth.  Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.  Add the cream and boil until the sauce is reduced by half, about 3 more minutes.  Stir in the parsley.  Season the sauce to taste with salt and pepper (I didn't think it needed any).  Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat.
4. Serve the chicken with a spoonful of onions and sauce on top and a serving of spinach balls as a side. YUM!