Best Chicken Galliano Recipes

CHICKEN GALLIANO RECIPE - (4.6/5)

Steps:

• Prepare chicken: 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 and using kitchen twine, tie chicken roll 1" in from each end. Snip off excess twine. Cooking 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. Plating 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.

CHICKEN GALLIANO

Steps:

• Wash and dry chicken. Pound out on the underside.
• Spread chicken with cheese, roll up, secure with toothpicks, and roll in seasoned flour to coat (including ends).
• Heat about 1/2 stick of butter and brown chicken rolls.
• Once browned on all sides, add chicken broth and Galliano to cooking chicken. Simmer about 30 minutes.
• At this point, you can cool and freeze if you like.
• In another pan, melt remaining butter and sauté mushrooms.
• Season with salt, pepper, and fresh parsley, and pour over chicken and sauce.
• Serve with rice or egg noodles. Garlic noodles are also good!
• Enjoy!!

CHICKEN GALLIANO

Steps:

• 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.
• 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.
• 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.

CHICKEN GALLIANO WITH MUSHROOMS

Steps:

• Dredge the chicken slices in the seasoned flour mixture, covering each side well.
• In a heavy skillet, heat the oil and 1 1/2 tablespoon of the butter until sizzling over medium heat and cook the chicken for about 12 to 13 minutes or until almost cooked through, turning halfway.
• Place the chicken on a heated platter, and cook the mushrooms until lightly browned, about 5 minutes, stirring often.
• Add the garlic, and cook just until fragrant.
• Add the broth and liqueur and turn up heat to medium high.
• Return the chicken to the skillet, and cook until the sauce reduces and begins to thicken, about 6 to 8 minutes.
• Taste, and season with salt and pepper, and stir in the remaining butter until melted.
• Stir the parsley into the mixture and serve the chicken immediately on a platter, topped with the mushrooms and any remaining sauce.