Chicken Galliano

By Addylicious

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

Details

Adapted from saveur.com

Preparation

Step 1

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.