Chicken Galliano

This recipe features Galliano, an Italian liqueur flavoured with 30 herbs and spices, including anise and vanilla.

Yield:
Serves 4
Category:
Chicken & Other Birds
Cuisine:
Italian

INGREDIENTS:

  • 4 boneless skinless chicken breast halves, pounded 1/4 inch thick.
  • salt and fresh ground pepper, to taste
  • 12 tablespoons herbed goat cheese, softened.
  • 4 slices prosciutto or deli ham
  • 6 tablespoons unsalted butter, chilled
  • 10 oz. cremini mushrooms, sliced
  • flour for dredging
  • 2-3 tablespoons olive oil
  • 1 1/2 cups chicken broth
  • 1/4 cup Galliano liqueur
  • 2 tablespoons finely chopped parsley

DIRECTIONS:

  1. Season chicken with salt and pepper. Working with one breast half at a time, , spread one side with 2 tbsp. goat cheese and top with one slice prosciutto; roll into a tight cylinder. Using kitchen twine, tie chicken roll 1 inch in from each end. Snip off excess twine.
  2. Heat 3 tablespoons 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.
  3. 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 a skillet over medium-high heat. Add the chicken, cover, and cook, turning, until browned and cooked through 14-18 minutes. An instant-read thermometer should read 150 degrees F. Transfer chicken rolls to a plate. Add broth and Galliano to skillet; boil, stirring, until the sauce has reduced by a third, 4–5 minutes. Return mushrooms and chicken to skillet; cook, turni

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