Chicken Galliano

Name: Chicken Galliano
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 6 boneless, skinless chicken breast halves, pounded 1/8" thick; Kosher salt and freshly ground black pepper, to taste; 12 tbsp. herbed goat cheese, softened; 6 thin slices prosciutto; 6 tbsp. unsalted butter, chilled; 10 oz. cremini mushrooms, sliced; Flour, for dredging; 2 tbsp. canola oil; 1 1 ⁄ 2 cups chicken broth; 1 ⁄ 4 cup Galliano liqueur; 1 tbsp. finely chopped parsley; 4 cups cooked rice, for serving

Serves
serves 4-6

TODD COLEMAN

Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.

Ingredients

6 boneless, skinless chicken breast halves, pounded 1/8" thick
Kosher salt and freshly ground black pepper, to taste
12 tbsp. herbed goat cheese, softened
6 thin slices prosciutto
6 tbsp. unsalted butter, chilled
10 oz. cremini mushrooms, sliced
Flour, for dredging
2 tbsp. canola oil
1 ¹⁄₂ cups chicken broth
¹⁄₄ cup Galliano liqueur
1 tbsp. finely chopped parsley
4 cups cooked rice, for serving

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Instructions

Step 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" in from each end. Snip off excess twine.

Step 2

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.

Step 3

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.

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.