Thursday, April 25, 2013

Chicken Galliano

Well... I had never heard of Galliano liquor up until last week. It is a Toscan herbal liquor from the late 1800s. Amongst the many herbs and spices you can taste Star Anise, vanilla, ginger, lavender... You may think of Pernod, or Sambucca, but the vanilla really gives Galliano its sweetness.

As i was browsing through a few recipe, decided on trying something entirely new, I came upon this recipe in Saveur Magazine, which I have adapted a bit.

Chicken Galliano

Serves 6

6 large chicken breast. skinless
16 oz plain goat fresh goat cheese (1 1/2 log), at room temperature)
12 slices of prociutto
6 cloves garlic, finely chopped
4 sprigs rosemary


12 oz assorted mushrooms (crimini, shiitake...) sliced
1/4 cup chopped flat leaf parsley
3 cups chicken broth

5 Tbsp butter
olive oil

Butcher twine

Butterfly the chicken breasts and pound until 1/8-inch thick.

In a bowl, cream the goat cheese. Add about half the garlic, and half the rosemary, finely chopped.

Spread the goat cheese mixture evenly on the chicken breasts. lay 2 slices of prosciutto on top of the cheese and roll the chicken tightly.
Tie the rolls with the twine.

Heat about 2 Tbsp olive oil and 2 Tbsp butter in a large saute pan. Add the mushrooms, and cook without stirring, about 5 minutes. When browned, stir and cook until tender, 5 minutes more.
Transfer to a plate.

Dredge the chicken rolls in flour. In the same saute pan, heat another 2 Tbsp olive oil and 2 Tbsp butter. Add the chicken and sear all sides until golden brown. Cover and cook until cooked through, about 12 more minutes. Transfer to a plate.

In the same saute pan, add the chicken broth, the remaining garlic and rosemary,  and the Galliano. Reduce by about a third, 7 - 10 minutes. Add the mushrooms, and the chicken. Turn to coat until heated through.

Transfer to a serving platter and sprinkle with the chopped parsley.

Serve with rice.

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