Galliano Chicken With Boursin Cheese is my “go-to” special dinner for entertaining. Galliano liqueur adds a complex sweetness and with Boursin cheese & Prosciutto tucked inside, a very elegant chicken recipe.
And speaking of scrumptious restaurant style chicken meals, take a look at Chicken Veloute Supreme. Served over buttery mashed potatoes, it’s a decadent dinner dish.
What You Can Expect From This Recipe
Galliano Chicken with Boursin Cheese is a delightful dish that combines tender chicken with a rich, creamy Galliano sauce. A flavor combination that combines sweet, savory, salty and a richness that is hard to describe.
This recipe with it’s restaurant quality, fancy feel may seem hard. But in my post you’ll find comprehensive step by step instructions to make this an approachable meal for even the beginning home cook.
I found this recipe for Chicken Galliano in an obscure little article and while leisurely reading the latest issue of Saveur Magazine. I was in a camp chair overlooking Turquoise Lake at the time. 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 Chicken Galliano 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 delicious this recipe 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.
Chicken with Boursin cheese is appealing on it’s own, but adding prosciutto and Galliano liqueur turns this into an elegant affair.
What Is Boursin Cheese?
Boursin cheese is a creamy, spreadable herb cheese that originated in France. It’s very popular due to it’s smooth and velvety texture and it rich and savory flavor profile. It’s even creamier than cream cheese. It can be purchased in a variety of flavors. It’s a versatile cheese and popular for appetizers, sandwiches, pasta and sauces.
Chicken and Boursin are a perfect pairing as the mildness of tender chicken compliments the herby flavor of Boursin cheese.
What Is Galliano:?
Galliano is a golden liqueur, flavored with over 30 spices including anise and vanilla. It is easily recognized being sold in it’s iconic tall slender bottle with tapered flat sides. Commonly used in cocktails like the Harvey Wallbanger, but also adds depth to savory dishes. Galliano Liqueur gives the sauce for these stuffed chicken breasts an incredible unique and complex layer of sweetness.
Let’s take a look.
Table of contents
Ingredients You’ll Need
- Mushrooms: Use baby bella’s, cremini or white button mushrooms.
- Chicken Cutlets: Purchase chicken cutlets, or make them yourself by slicing boneless, skinless chicken breasts in half, lengthwise.
- Galliano Liqueur: Will be used to flavor the rich sauce.
- Boursin Cheese: Garlic and Fine Herbs recommended, but use any flavor you’d like.
- Prosciutto: Prosciutto will be used to stuff the chicken cutlets.
Step By Step Instructions
- Step 1: Season chicken with salt and pepper. Working with one chicken cutlet at a time, spread one side with cheese. Dividing the Boursin cheese evenly among each cutlet.
- Step 2: Add a slice of Prosciutto on top of the Boursin cheese on each cutlet.
Tip: Prosciutto is an Italian Ham product that in sold in very thin slices that are somewhat stacked on top of each other. Use the tip of a sharp knife to gently peel individual slices from the stack, so they won’t tear.
- Step 3: Roll each chicken cutlet into a tight cylinder, starting with the skinnier end. Using kitchen twine, tie chicken roll with twine on each end. Snip off excess twine.
- Step 4: Dredge each chicken cutlet in all-purpose flour, shaking off any excess flour.
- Step 5: Cook The Mushrooms: Heat three Tablespoons butter in a 12″ skillet over medium-high heat. Add mushrooms and cook until browned and soft, about 8 minutes. Transfer to a plate.
- Step 6: Brown The Chicken: Heat 2 tablespoons butter and the oil in skillet over medium-high heat. Add chicken cutlets and cook, ¼ turning to brown on all sides. About 5 minutes per side. Transfer chicken rolls to a plate and cover to keep warm.
- Step 7: Add broth and Galliano to skillet. Bring to a boil, stirring, until sauce has reduced by a third, 4–5 minutes. Return mushrooms and chicken to skillet; cook, turning to coat in the Galliano sauce, until warmed through, about 5 minutes.
- Step 8: Finish The Galliano Sauce: Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce.
How To Serve Chicken Galliano With Boursin Cheese
- Step 9: Make this a Boursin chicken pasta dish by placing cooked Bucatini Pasta on each plate. Top with the Boursin chicken and spoon a healthy ladle of the Galliano sauce over the chicken. Garnish with fine chopped parsley if you’d like.
FAQ’s
Yes, you can use other herbal liqueurs like Sambuca or Pernod, but the flavor profile will differ. I’d recommend Pernod simply because we used it so much in Culinary School. I learned to love it’s flavor.
You can use a combination of alcohol free vanilla extract and a splash of anise-flavored syrup to mimic the flavor. Regular vanilla extract does contain a significantly lower alcohol percentage than Galliano liqueur. And it’s important to note that the alcohol typically evaporated during cooking.
Yes, you can prepare the spread the cheese and prosciutto on the chicken cutlets, roll and tie them and refrigerate, covered up to 24 hours. Then proceed with the flour dusting and cooking process. This will save you about 30 minutes time for meal preparation.
Tips For Success:
- Don’t rush the process of tying the chicken cutlets with twine. It’s important that the cutlets don’t come apart during the cooking process. It’s easy to do, just slide the twine under the chicken, bring it up and tie it in a tight cinched knot. Trim each piece close to the knot.
- If making your own Chicken Cutlets, be sure to slice each chicken breast evenly lengthwise. If you end up with a thick end, use a meat mallet to even things out.
- Purchase individual pre-cut chicken cutlets from a reputable butcher. Chicken cutlets sold in packages can be very irregular in sizes.
Beverage Pairings:
- Wines: Chardonnay or a crisp Sauvignon Blanc.
- Non-Alcoholic: Sparkling water with lemon or herbal iced tea.
Storage and Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 5 days. Pour the Galliano sauce over the chicken before storing. Reheat individual cutlets in the microwave for 2 minutes, 50% power. Or gently reheat in the oven at 250 degrees for about 15 minutes. Being careful not to dry out the chicken.
Freeze any leftover chicken cutlets by wrapping individually in plastic wrap and then in foil. They will keep for up to three months. Thaw in the refrigerator overnight before reheating.
Recipe for Galliano Chicken With Boursin Cheese
This recipe for Boursin chicken is a delightful, easy-to-make dish that combines tender chicken with a rich, creamy sauce. Perfect for date-night dinners or special occasions, this recipe is sure to impress.
More Italian Chicken Dinner Recipes
And don’t miss my category for Chicken Recipes, you’ll find lots of great ideas, including the most popular on my site for Chorizo Cheese Stuffed Chicken Breast.
Galliano Chicken With Boursin Cheese
Ingredients
- 6 Chicken breast cutlets about ⅛" thick
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly ground black pepper
- 5.3 Ounces Boursin Cheese room temperature
- 6 slices Prosciutto
- 6 Tablespoons unsalted butter chilled
- 10 ounces Cremini mushrooms or white button, or baby bellas. Sliced
- 1 ½ Cups Flour for dredging
- 2 Tablespoons Olive Oil
- 1 ½ Cups chicken broth
- ¼ Cup Galliano liqueur
- 1 Tablespoon Fresh Parsley fine chopped
- 1 pound Bucatini Pasta or cooked white rice for serving.
Instructions
- Season chicken with salt and pepper. Working with one chicken cutlet at a time spread one side of each cutlet with Boursin cheese, making sure to divide the cheese evenly for each cutlet.
- Top each chicken cutlet with one slice prosciutto.
- Roll the chicken cutlets into a tight cylinder and secure with kitchen twine as you work. Cut about a 5 inch pieces of twine and slide them under each end of the cutlet, about a half inch in. Tie it pretty tightly and snip off excess twine.
- Put flour on a plate; dredge each chicken roll in flour. Shaking off any excess flour.
- Heat 3 Tablespoons butter in a 12" skillet over medium-high heat. Add mushrooms and cook until browned and softened, stirring often. Transfer them to a plate.
- Heat 2 tablespoons butter and the oil in the same skillet over medium-high heat. Add chicken and cook, ¼ turning to brown on all sides. About 5 minutes per side. Transfer chicken rolls to a plate and cover to keep warm.
- Make the Galliano Sauce: Add broth and Galliano to skillet. Bring to a boil, stirring, until sauce has reduced by a third, 4–5 minutes.
- Return cooked mushrooms and the chicken cutlets to skillet. Lower heat to a simmer and cook, turning the chicken to coat it in the Galliano sauce. Cook until the chicken is warmed through, about 5 minutes.
- Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce.
- To Serve: Place cooked pasta on each plate. Add one of the chicken cutlets over the pasta and add a generous ladle of the Galliano Sauce over the chicken.
- Garnish with fine chopped parsley if you'd like.
Notes
- Don’t rush the process of tying the chicken cutlets with twine. It’s important that the cutlets don’t come apart during the cooking process. It’s easy to do, just slide the twine under the chicken, bring it up and tie it in a tight cinched knot. Trim each piece close to the knot.
- If making your own Chicken Cutlets, be sure to slice each chicken breast evenly lengthwise. If you end up with a thick end, use a meat mallet to even things out.
- Purchase individual pre-cut chicken cutlets from a reputable butcher. Chicken cutlets sold in packages can be very irregular in sizes.
Nutrition
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Galliano Chicken With Boursin Cheese …It’s What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
ARE THOSE YELLOW BEAN OR A PASTA IN THE PICTURE? ALL I NEED ARE MUSHROOMS. YUM
Good Morning Mary
It’s Bucatini pasta. A thick spaghetti like pasta. Fettuccini would also work here.
Let me know if you have any other questions.
Oh, this is my kind of recipe. I love chicken, mushrooms, proscuitto, and Galiano, so everything rolled into one recipe – heaven! I remember Galiano and have had my fair share of Harvey Wallbangers in the 70’s 🙂
Isn’t is funny how you can look at a magazine and see a recipe you overlooked. I’ve even cut things out and found later that I liked what was on the back of the page more than the recipe I’d originally found.
This dish looks wonderful, but I always think proscuitto makes anything better. I believe I could use French Pernod in place of the Galliano, since it’s what I have on my shelf and it’s an anise flavored liquour. I would call this a real winner.
Sam
I have done the same thing Sam, with finding things on the back of pages. Too funny.
I agree with the Pernod. I’m also thinking about trying it soon with the lemoncello that’s in my freezer.
You had me at chicken and prosciutto. Looks wonderful! Great pics as always.
I have not seen this Galliano at our package store so I’ll have to ask if they have it. Of course, these are the same people who didn’t have any kind of apple brandy.
Oh my gosh. This looks like heaven on a plate. You’ve pretty much taken all my favorite ingredients and combined them into one amazing dish. I wish I was there to share it with you! I will definitely add this to my must try list!
Your photos are so yummy I can almost taste this dish! Thanks for a great post!
Wow, this looks fantastic! I have a bottle of Galliano and use it in desserts but have never thought to pair it with chicken. This is all printed out and ready to go. Your great photos reeled me in on this one. This looks truly company worthy.
This dish sounds good and like Vickie, I take note when you make such a positive comment. I’ll try it if I can find the liqueur.
Wow, I would love this as well. Why didn’t you call when dinner was ready??
Thanks for sharing, I will give it a try; unfortunately without the yummy mushrooms (allergies).
MMm I’ve never heard of Galliano liqueur before but with so many spices, it must be amazing! The perfect thing to spruce up a chicken dish.
This sounds great!
I’m going to email you some pictures when I try this. Whenever you say, “I can’t even describe how good this is.” I sit up and take notice. You are a very descriptive blogger – so this promises to amaze! 🙂