Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.

Ingredients:

  • 6 boneless, skinless chicken breast halves, pounded ⅛” thick
  • 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
  • 1½ cups chicken broth
  • ¼ cup Galliano liqueur
  • 1 tbsp. finely chopped parsley
  • 4 cups cooked rice, for serving

Instructions:

  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.

 


 

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