This recipe features Galliano, an Italian liqueur flavoured with 30 herbs and spices, including anise and vanilla.
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 thin slices prosciutto
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
1 tablespoon finely chopped parsley
4 cups cooked rice
YIELD: Serves 4
COURSE: Chicken & Other Birds
- 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" 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.