INGREDIENTS (Serves 10-12)
10 boneless, skinless chicken breasts
20 ounces (3 containers) alouette garlic and herbs soft spreadable cheese
12 slices prosciutto
¾ cup butter
20 ounces cremini mushrooms
Flour, for dredging
½ cup canola oil
3 cups chicken broth
½ cup Galliano liqueur
I bunch fresh parsley
salt and pepper, to taste
8 cups cooked rice, for serving
Kitchen twine
PREPARATION
Slice 10 chicken breasts in half lengthwise
Pound each breast half to 1/8th inch thick (using saran wrap to minimize splatter)
Chill ¾ cup butter
Slice 20 ounces cremini mushrooms
Prepare a pan with flour for dredging
Prepare 3 cups chicken broth
Finely chop 1 bunch of fresh parsley (for serving)
Get out the kitchen twine
PREPARE THE CHICKEN
Season chicken with salt and pepper.
Working with one breast half at a time;
spread one side with 2 tablespoons alouette cheese
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.
SAUTÉ THE MUSHROOMS
Heat ½ cup butter in a large 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.
PAN FRY THE CHICKEN
Dredge each chicken roll in flour.
Heat ¼ cup butter and ½ cup canola 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.
PREPARE THE SAUCE
Add 3 cups chicken broth and ½ cup Galliano liqueur to skillet
Bring to a boil, stirring, until sauce has reduced by a third, 4–5 minutes.
PUT IT ALL TOGETHER
Return the mushrooms and chicken to the skillet
Cook, turning to coat in sauce, until warmed through, about 5 minutes.
Transfer chicken to a platter.
Remove the skillet from heat
Swirl in ¼ cup butter to make a smooth sauce.
PLATE AND SERVE
Add rice to the bottom of a plate.
Place one or two pieces of chicken over the rice.
Spoon sauce and mushrooms over the chicken.
Sprinkle with parsley.
Where does the Galliano in “Chicken Galliano” Come From?
Arturo Vaccari named his creation after Giuseppe Galliano “Maggiore Galliano”, an Italian Hero. “ Over Christmas 1895, during the 1887 – 1896 Italian campaign in Abyssinia he spent 44 days holding the Fort of Enda Jesus against an Abyssinian force of some 80,000 troops. He had a force of 2000 hardy soldiers, meaning he was outnumbered by 40 to 1. Some feat. For his efforts he received an immediate promotion to Lieutenant Colonel, a silver medal from the King and the enduring legacy of having his name on what is a quintessential Italian liqueur.
Like all proper heroes he died in battle shortly afterwards and consigned himself to the history books. At the height of Sig. Galliano’s fame the son of a successful wine and spirits merchant was working to create his own legacy in the west Italian town of Livorno. Noticing a gap in the market for honouring fallen heroes, Arturo Vaccari set about making a new liqueur at his own distillery, in 1896. He was intent on creating a liqueur with a flavour all of it’s own and legend has it that his recipe was based on a homemade liqueur that Galliano always carried into battle.
Chicken Galliano
See all of our video recipes on our YouTube channel
