Chicken Galliano

August 3, 2010 at 1:41 am | Posted in Chicken | 15 Comments
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I found this obscure little article and recipe while leisurely reading the latest issue of Saveur in a camp chair overlooking Turquoise Lake during our last camping trip. I fear I may have skipped right over this gem if I had been rushing through the magazine at home.

I wished I could have made it right then and there…impossible. But if I would have been at home, it would have been on our table that very night.

I can’t even describe how good this is. It’s an easy enough fix that I’ll be serving it to the two of us over and over again, and one of the few chicken dishes elegant  enough that I wouldn’t hesitate to serve at a dinner party.

Galliano, a golden liqueur, is flavored with over 30 spices including anise and vanilla and gives the sauce for these stuffed chicken breasts a unique and complex sweetness.

Let’s take a look.

Chicken cutlets are salt and peppered and then smeared with softened goat cheese. The recipe called for herbed goat cheese, I had plain, so I sprinkled on some basil and lemon thyme from the garden. Then top with thin slices of prosciutto.

The chicken breasts are then rolled up and secured with kitchen twine, floured  and sautéed until  cooked through. A batch of sliced mushrooms, sautéed until beautifully golden brown add an additional nuance. Prepare the wonderful sauce containing the Galliano, chicken stock and butter and you’ve got one very special entrée. 

The recipe calls for serving over rice, but I served alongside some whole grain linguine tossed with butter.

Here’s the complete recipe below.  You really should head over to and read the nice little story titled “Solo Act” for the history behind this recipe.

photo courtesy Saveur Magazine

Chicken Galliano – Saveur Magazine

6 boneless, skinless chicken breast halves,
pounded 1/8″ thick
Kosher salt and freshly ground black pepper, to taste
12 Tbs herbed goat cheese, softened
6 thin slices prosciutto
6 Tbs unsalted butter, chilled
10 oz cremini mushrooms, sliced
Flour, for dredging
2 Tbs canola oil
1 1/2 cups chicken broth
1/4 cup Galliano liqueur
1 Tbs finely chopped parsley
4 cups cooked rice, for serving

1. 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.

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.

Servings: 4

Chicken Galliano,

It’s What’s For Dinner – often.



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  1. This sounds great!

  2. MMm I’ve never heard of Galliano liqueur before but with so many spices, it must be amazing! The perfect thing to spruce up a chicken dish.

  3. I’m going to email you some pictures when I try this. Whenever you say, “I can’t even describe how good this is.” I sit up and take notice. You are a very descriptive blogger – so this promises to amaze! 🙂

  4. Wow, I would love this as well. Why didn’t you call when dinner was ready??
    Thanks for sharing, I will give it a try; unfortunately without the yummy mushrooms (allergies).

  5. This dish sounds good and like Vickie, I take note when you make such a positive comment. I’ll try it if I can find the liqueur.

  6. Wow, this looks fantastic! I have a bottle of Galliano and use it in desserts but have never thought to pair it with chicken. This is all printed out and ready to go. Your great photos reeled me in on this one. This looks truly company worthy.

  7. Your photos are so yummy I can almost taste this dish! Thanks for a great post!

  8. Oh my gosh. This looks like heaven on a plate. You’ve pretty much taken all my favorite ingredients and combined them into one amazing dish. I wish I was there to share it with you! I will definitely add this to my must try list!

  9. I have not seen this Galliano at our package store so I’ll have to ask if they have it. Of course, these are the same people who didn’t have any kind of apple brandy.

  10. You had me at chicken and prosciutto. Looks wonderful! Great pics as always.

  11. Isn’t is funny how you can look at a magazine and see a recipe you overlooked. I’ve even cut things out and found later that I liked what was on the back of the page more than the recipe I’d originally found.

    This dish looks wonderful, but I always think proscuitto makes anything better. I believe I could use French Pernod in place of the Galliano, since it’s what I have on my shelf and it’s an anise flavored liquour. I would call this a real winner.

    • I have done the same thing Sam, with finding things on the back of pages. Too funny.

      I agree with the Pernod. I’m also thinking about trying it soon with the lemoncello that’s in my freezer.

  12. Oh, this is my kind of recipe. I love chicken, mushrooms, proscuitto, and Galiano, so everything rolled into one recipe – heaven! I remember Galiano and have had my fair share of Harvey Wallbangers in the 70’s 🙂

  13. […] One Year Ago:  Chicken Galliano […]

  14. […] Chicken Galliano:  Mushrooms and goat cheese and simmered in a anise flavored liqueur.  […]

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