This is a recipe for Chicken Galliano. Galliano, an Italian liqueur adds complex sweetness to this chicken dinner recipe. Pan seared stovetop with Boursin Cheese and Prosciutto tucked inside, this is a very special recipe. Easy enough for entertaining.
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.
Recipe for Chicken Galliano
You really should head over to Saveur.com and read the nice little story titled “Solo Act” for the history behind this recipe. And I hope you give this very special Italian Chicken Recipe a try.
More Italian Chicken Dinner Recipes
- 6 boneless skinless chicken breast halves, pounded 1/8″ 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
- 1 1/2 cups chicken broth
- 1/4 cup Galliano liqueur
- 1 Tbs finely chopped parsley
- 4 cups cooked rice or bucatini pasta for serving
- Season chicken with salt and pepper. Working with one breast half at a time, spread one side with 2 tablespoons 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 or bucatini pasta.
Chicken Galliano …It’s What’s For Dinner
MARY TOGNAZZINI says
ARE THOSE YELLOW BEAN OR A PASTA IN THE PICTURE? ALL I NEED ARE MUSHROOMS. YUM
Lea Ann Brown says
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 🙂
My Carolina Kitchen says
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.
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.
Julie M. says
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!
Zia Liz says
Your photos are so yummy I can almost taste this dish! Thanks for a great post!
Cathy at Wives with Knives says
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.
My Kitchen in the Rockies says
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! 🙂