Chicken Galliano

Galliano is an Italian liquer flavored with different herbs and spices, including anise and vanilla which gives the saude a complex sweetness

Chicken Galliano

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  • Prep Time


  • Total Time


  • Servings



  • 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 servin


Prepare chicken: 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 and using kitchen twine, tie chicken roll 1" in from each end. Snip off excess twine. Cooking 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. Plating 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.


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