Chicken Galliano
Pan seared stovetop with Boursin Cheese and Prosciutto tucked inside, this is a very special recipe. Easy enough for entertaining.
Servings 6
Calories 3779kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 3779kcal | Carbohydrates: 123g | Protein: 520g | Fat: 117g | Saturated Fat: 41g | Cholesterol: 1432mg | Sodium: 1461mg | Potassium: 8843mg | Fiber: 5g | Sugar: 8g | Vitamin A: 700IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 15mg