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
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.