Galliano Chicken With Boursin Cheese

Chicken galliano with mushrooms served with bucatini pasta.

Galliano Chicken With Boursin Cheese

Pan seared stovetop with Boursin Cheese and Prosciutto tucked inside, this is a very special recipe. Boursin Chicken is a great choice for entertaining.

Course Main Course Chicken

Cuisine Italian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 819kcal

Author Lea Ann Brown

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

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.

Nutrition