Chicken Galliano Recipe 465 Recipes

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.

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.

GALLIANO

Steps:

• Place the cloves and ginger in a small jar and add enough vodka to cover. Seal and soak for 3 days. NO MORE! Strain the liquid, discarding the solids.
• Measure the sugar into a gallon container. Add the peppermint, vanilla and anise extracts as well as the food coloring. Pour in the vodka, the strained vodka and yellow food coloring. Cover tightly and shake until the sugar dissolves. Age for one week MINIMUM.

CHICKEN GALLAYA

Steps:

• In a large skillet on medium-high heat, add the chicken, dressing, carrots and onions.
• Sauté until the chicken is almost fully cooked (when pieces are no longer soft and pink).
• Add the tomato and stir for 1 to 2 minutes. Add the peppers and mushrooms and mix for 1 minute.
• Serve with the 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!!