Chicken Galliano. I found this obscure little article and recipe while leisurely reading the latest issue of Saveur in a camp chair overlooking Turquoise Lake during our last camping trip. I fear I may have skipped right over this gem if I had been rushing through the magazine at home.
I wished I could have made it right then and there…impossible. But if I would have been at home, it would have been on our table that very night.
I can’t even describe how good this is. It’s an easy enough fix that I’ll be serving it to the two of us over and over again, and one of the few chicken dishes elegant enough that I wouldn’t hesitate to serve at a dinner party.
Galliano, a golden liqueur, is flavored with over 30 spices including anise and vanilla and gives the sauce for these stuffed chicken breasts a unique and complex sweetness.
Let’s take a look.
Chicken cutlets are salt and peppered and then smeared with softened goat cheese. I used Boursin. Then top with thin slices of prosciutto.
The chicken breasts are then rolled up and secured with kitchen twine, floured and sautéed until cooked through. A batch of sliced mushrooms, sautéed until beautifully golden brown add an additional nuance. Prepare the wonderful sauce containing the Galliano, chicken stock and butter and you’ve got one very special entrée.
Here’s the complete recipe below. You really should head over to Saveur.com and read the nice little story titled “Solo Act” for the history behind this recipe.
- 6 boneless, skinless chicken breast halves, pounded ⅛" thick
- Kosher salt and freshly ground black pepper, to taste
- 12 Tbs herbed goat cheese, softened
- 6 thin slices prosciutto
- 6 Tbs unsalted butter, chilled
- 10 oz cremini mushrooms, sliced
- Flour, for dredging
- 2 Tbs olive oil
- 1½ cups chicken broth
- ¼ cup Galliano liqueur
- 1 Tbs finely chopped parsley
- 4 cups cooked rice, for serving
- Season chicken with salt and pepper. Working with one breast half at a time, spread one side with 2 tbsp. goat cheese and top with one slice prosciutto; roll into a tight cylinder. Using kitchen twine, tie chicken roll 1" in from each end. Snip off excess twine.
- Heat 3 tbsp. butter in a 12" skillet over medium-high heat. Add mushrooms and cook, without stirring, until browned, 4–5 minutes. Stir mushrooms and continue cooking until softened, about 8 minutes. Transfer to a plate; wipe out skillet. Put flour on a plate; dredge each chicken roll in flour. Heat 2 tbsp. butter and the oil in skillet over medium-high heat. Add chicken and cook, turning, until browned and cooked through, 12–14 minutes. Transfer chicken rolls to a plate. Add broth and Galliano to skillet; boil, stirring, until sauce has reduced by a third, 4–5 minutes. Return mushrooms and chicken to skillet; cook, turning to coat in sauce, until warmed through, about 5 minutes.
- Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce. Spoon sauce over chicken; sprinkle with parsley. Serve with rice.
Chicken Galliano…It’s What’s For Dinner
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