Chicken Galliano

By cprzybyl

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
• 4 cup Galliano liqueur
• 1 tbsp. finely chopped parsley
• 4 cups cooked rice, for serving

Details

Servings 4

Preparation

Step 1

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.


2. Heat 3 tbsp. butter in a 12" skillet over medium-high heat. Add mushrooms and cook, without stirring, until browned, 45 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, 1214 minutes. Transfer chicken rolls to a plate. Add broth and Galliano to skillet; boil, stirring, until sauce has reduced by a third, 45 minutes. Return mushrooms and chicken to skillet; cook, turning to coat in sauce, until warmed through, about 5 minutes.


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.