A fun-to-make recipe – easy and straightforward preparation, and it always comes out just right. Although keeping to my principle of the use of recipes which are simple in their execution, this one does use a couple of “different” elements – specifically “Galliano Liqueur,” and ordinary “kitchen twine,” also known as “Butcher’s String.”
Officially, “Liquore Galliano L’Autentico,” but known more commonly as Galliano, is a sweet herbal liqueur, created in 1896 by Italian distiller and brandy producer Arturo Vaccari of Livorno, Tuscany and named after Giuseppe Galliano, who was an Italian hero of the First Italo-Ethiopian War.
It is flavored with 30 herbs and spices, including anise and vanilla, and contributes a uniquely complex sweetness to the sauce for these stuffed chicken breasts, and the rich complexity of the Galliano will produce a very appealing flavor in the completed dish. It’s “very vanilla” predominance sets it apart from other anise-flavoured liqueurs such as Sambucca, Pernod, or Anisette. To put it in plain, layman’s terms, the element of Galliano Liqueur will simply liven up your dish with quite the international accent.
4-6 boneless, skinless chicken breast halves, pounded ⅛” thick (For this recipe I used 2 breasts – 4 halves)
Kosher salt and freshly ground black pepper, to taste
12 tbsp. herbed goat cheese, softened
6 thin slices prosciutto
6 tbsp. unsalted butter, chilled
12 oz. mushrooms, sliced (cremini, portobello, or buttons).
Flour, for dredging
2 tbsp. canola oil
1½ cups chicken stock
¼ cup Galliano liqueur
1 tbsp. finely chopped parsley
4 cups cooked rice, for serving
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.
Set the chicken rolls aside with the mushrooms.
Add chicken stock to the skillet and deglaze, scraping up any browned bits; then add the Galliano; bring to a boil, stirring, until sauce has reduced by a third, about 4–5 minutes. You should be able to smell the fragrance and the aroma of the Galliano.
Return mushrooms and chicken to skillet; re-heat, turning the chicken to coat in sauce, until thoroughly warmed, about 5 minutes.
Transfer chicken to a platter; sprinkle/arrange mushrooms over the chicken.
Remove skillet from heat; swirl in remaining butter to make a smooth sauce.
Spoon sauce over chicken and mushrooms; sprinkle with parsley. (optional)
Serve with rice.