I must start with an apology. No, not for dropping off the face of the planet for the month of April — I reserve the right to do that occasionally as the wedding-planning gods see fit. However, I apparently did not take step-by-step photos of the preparation of this meal. So, you’re just going to have to take my word that this dish required painstaking preparation, carefully honed culinary skills, blood, sweat, tears, and a promise of my first-born.
OK, not really. It’s actually a relatively unfussy dish. The most difficult part was obtaining the Galliano. It’s not the type of ingredient they carry at my usual townie liquor store attached to a Tedeschi’s. Nor is it the type of thing that you can find in nip-size bottles, so be prepared to spend a good $30+ on a specialty ingredient.
A bit of a forewarning for those of you who, like myself, have not experienced Galliano prior to this recipe: the stuff is odd. Galliano is an Italian liqueur that is made from a blend of no less than 30 herbs and spices, and is best known as one of the key ingredients in the classic mid-century cocktail, The Harvey Wallbanger. It’s BRIGHT yellow and comes in a nifty bottle (these things are important, you know).
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 personally could not disagree more. It added an unusual, quite distinctive taste to the recipe — strong anise flavor, and floral vanilla overtones. You may like it, you may not. Caveat emptor.
Fortunately for me, Mr. Manly liked it. Phew. Remember the “Mikey likes it” Life cereal commercials from the 70s/80s? Yeah, Mr. Manly is kinda like that.
I did, however, make one concession to Mr. M’s palate. My big discovery this year is that oftentimes his dislikes have less to do with flavor as they do texture. Seriously, this was a huge discovery for me, because texture is much easier to manipulate than flavor, which can often only be changed by way of outright omission. My kingdom to be able to cook something with peas in it! So, to avoid the dreaded rubbery wormlike texture of (gasp!) mushrooms, I minced them. Crisis averted. Have I mentioned how much I love mushrooms? This is groundbreaking, indeed.
Finally, can I point out the similarity to Chicken Saltimbocca? 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. Needless to say, the difference in cheeses and sauce and the addition of mushrooms drastically changes the taste 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 goat 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 drinking a Harvey Wallbanger…
from Saveur Magazine, issue 131
- 6 boneless, skinless chicken breast halves, pounded 1⁄8″ 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 (or minced)
- Flour, for dredging
- 2 tbsp. canola oil
- 1 1⁄2 cups chicken broth
- 1⁄4 cup Galliano liqueur
- 1 tbsp. finely chopped parsley
- 4 cups cooked rice, for serving
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.
SERVES 4 – 6