- 4
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
Preparation
Step 1
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.
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.
This chicken dish would have 5 stars from me if it weren't for the goat cheese filling which I thought overpowered the chicken and the wonderful sauce. I'll make it again with the prosciutto and a different cheese, maybe a fontina or other milder cheese that melts well. Or maybe no cheese at all!!
A very nice stuffed chicken breast recipe! Straight forward and relatively quick to prepare with the added bonus of being one of those dishes you plate and photograph! (Note: make sure you like gallino because the flavor is fairly dominate...if you don't, choose a liquor of your liking to substitute!)
This one is a keeper that I will make for family and friends for years to come. Very easy to prepare. As far as the goat cheese being overpowering I made it a couple times and I feel that if you reduce the amount of goat cheese for each piece of chicken you can remedy that problem. None the less I have always recieved rave reviews from this recipe. Thank you Keith for sharing this one!
Great recipe. Replaced Galliano with Sambuca and reduced the goat cheese.
Be carefull after you cook the floured chicken and then try to reduce the chicken stock and alcohol..flour burns quickley..may want to add some olive oil with the butter to help
I made this dish without alcohol as a family dish. It was wonderful even without the galliano. I will try this with the Galliano because it is absolutely fabulous without so how will it taste with? I did try to find it, I live in Fairbanks, Alaska and I looked at two grocery stores. One didn't sell it and the other was out of it. It is a pricey liqueur but since I've made it without I am confident to make it with. I have not been dissapointed with the recipies from Saveur. Saveur is an incredible asset to anyones culinery resource.
I made this for 2 of us using one chicken breast half that I halved horizontally then pounded. I halved the amount of mushrooms but made the full sauce recipe. Great flavor and pretty simple to make. I served them with leftover brown and wild rice. We didn't think the cheese overpowered so it must depend on what brand of herbed goat cheese you buy. I also think 2 thin sliced of prosciutto would be nice because you hardly get any flavor from the one thin slice.
I made this for 2 of us using one chicken breast half that I halved horizontally then pounded. I halved the amount of mushrooms but made the full sauce recipe. Great flavor and pretty simple to make. I served them with leftover brown and wild rice. We didn't think the cheese overpowered so it must depend on what brand of herbed goat cheese you buy. I also think 2 thin sliced of prosciutto would be nice because you hardly get any flavor from the one thin slice.