Galliano, is an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, it gives this sauce a complex sweetness that is flavor explosion in the mouth.
This delicious dish is relatively unfussy. The most difficult part was obtaining the Galliano. It’s not the type of ingredient they carried everywhere. Nor is it the type of thing that you can find in nip-size bottles, so be prepared to spend $30+ on a specialty ingredient.
A bit of a forewarning for those of you who, have not tasted Galliano prior to this recipe: it is very different and is best known as one of the key ingredients in the classic mid-century cocktail, the "Harvey Wallbanger" or in one of my favorite after dinner drinks, " White Cadillac". It is bright yellow and comes in a tall unique bottle that will not fit in most liqueur cabinets!
According to Wikipedia, “Galliano is marketed as an ‘ideal marrying ingredient’, which adds no intrusive flavor, but serves to deepen and give character to other ingredients, both ordinary and exotic. ” I disagree, I think it added an unusual, quite distinctive taste to the recipe – a strong anise flavor, and floral vanilla overtones. You may like it or you may not, but, give it a try.....
adapted from Saveur
6 boneless, skinless chicken breast halves, pounded to 1/8-1/4 inch thickness
Kosher salt and freshly ground pepper
6 ounces goat cheese, Fontina cheese or another cheese you enjoy
6 thin slices of prosciutto
6 T. unsalted butter chilled
10-12 ounces of mushrooms (I used a mixture of Crimini and Button) sliced
Flour- to dredge
2 T olive oil
3 c. chicken broth
1/2 c. Galliano liqueur
2 T finely chopped parsley
Season the chicken with salt and pepper. Working with one breast at a time, top each breast with a slice of prosciutto and place a 1 ounce piece of cheese on top, roll the chicken into a tight cylinder. Using kitchen twine, tie the chicken, 1 inch in from each end.
Heat 3 T butter in a skillet over medium-high heat. Add the mushrooms and saute until the mushrooms are soft and some are browned, 7-8 minutes. Transfer to a plate, wipe out the skillet.
Put the flour on a plate and dredge the chicken in the flour. Heat 2 tablespoons butter and olive oil in skillet over medium-high heat. Add chicken and cook, turning until browned and cooked through, 12-14 minutes. Transfer chicken to plate, cover with foil to keep warm.(Use a warming drawer if you have one.
Add broth and Galliano to skillet; cook, turning to coat in sauce, until warmed through, about 5 minutes.
Transfer chicken to a platter. Remove skillet form heat; swirl in remaining butter to make a smooth sauce. Spoon sauce over chicken; garnish with parsley.
My menu included a beggars pouch and haricot verts with almonds.
After further thought, I want to point out the similarity to Chicken Saltimboca. Chicken, prosciutto, cheese, pan sauce with alcohol… I love the way minor variations on a theme can create a totally new dish while using familiar methods of preparation. The difference in cheeses and sauce and the addition of mushrooms drastically changes the flavors of the dish. Chicken Galliano has a very complex flavor due to the Galliano, an earthy depth brought on by the mushrooms, and an extra richness due to the creamy cheese. It tastes like nothing I’ve eaten before. So why don’t you try it and let me know what you think? I’ll be at the bar having a White Cadillac!
|Taken in Havana, Cuba at another one of Hemmingway's favorite bars!!|