Chicken Galliano

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Tonight I made a recipe for Chicken Galliano from Saveur magazine. I'd never heard of Galliano before but the photo caught my eye, as did the recipe when I read it... chicken flattened and rolled up with goat cheese and prosciutto, browned in butter and oil, then finished with sauce. As Ina would say, "How bad can that be?".

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Thanks to the recipe I learned that...

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"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."

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The dish was delicious and very flavorful. The Galliano offered a new burst of flavor to our palate having never tasted it before and not knowing what to expect. The mushrooms were especially delicious having soaked up a lot of the sauce.

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I will make this recipe again, although I will make a few adjustments. I only had 2 chicken breasts so I made 4 rolls. I did half the mushrooms and the same measurements for the sauce. The amount of chicken was perfect for my family but we are suckers for sauce, especially when served with white rice. Next time I might use half the chicken it calls for (3 chicken breasts instead of 6), use a ton more mushrooms and double the sauce (using 1/2 cup Galliano liqueur and 3 cups chicken stock). It means it will take longer to reduce the sauce but the ratio of liqueur to stock will still be the same and I think the sauce (and all those mushrooms) will be fantastic drizzled over the chicken and rice. We shall see.

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I also had a few pieces of chicken that didn't cook all the way through which can be hard to detect when it's rolled like it is. I think having more sauce to reheat the chicken in would help finish off any additional cooking needed.

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Flavorful recipe to try if you're looking for something new and different. Bon appetit!

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