Galliano, an Italian liqueur infused with 30 herbs and spices, including anise and vanilla, imparts a rich, complex sweetness to the sauce for these stuffed chicken breasts.
INGREDIENTS
- 6 boneless, skinless chicken breasts, pounded to 1/8″ thickness
- 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
INSTRUCTIONS
Step 1: Season the chicken breasts with salt and pepper. For each breast, spread 2 tbsp. of goat cheese on one side and top with a slice of prosciutto. Roll the chicken tightly into a cylinder and secure with kitchen twine, tying it 1″ in from each end. Trim any excess twine.
Step 2: In a 12″ skillet, melt 3 tbsp. of butter over medium-high heat. Add the mushrooms and cook without stirring until browned, about 4-5 minutes. Stir and cook for an additional 8 minutes, until the mushrooms are soft. Transfer the mushrooms to a plate and wipe the skillet clean. Place flour on a plate and dredge each chicken roll in the flour.
Heat 2 tbsp. butter and the oil in the same skillet over medium-high heat. Add the chicken rolls and cook, turning occasionally, until golden and cooked through, about 12-14 minutes. Transfer the chicken to a plate. Pour the chicken broth and Galliano into the skillet, bringing the mixture to a boil and stirring until the sauce reduces by a third, about 4-5 minutes. Return the mushrooms and chicken to the skillet, turning the chicken to coat in the sauce, and cook for an additional 5 minutes, until heated through.
Step 3: Transfer the chicken to a platter. Remove the skillet from heat and swirl in the remaining butter to create a smooth sauce. Spoon the sauce over the chicken and sprinkle with parsley. Serve alongside cooked rice.
