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.

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 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.

AJI DE GALLINA (CHICKEN IN A SPICY SAUCE)

Steps:

• Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.
• Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
• Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.

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!!

GALLIANO TWIST

Steps:

• Place the ice cubes into a small cocktail glass. Pour in the Galliano, sour mix, and soda water; stir to combine.