Chicken with bacon and Galliano liqueur
6 servings
60 minutes
Chicken with bacon and Galliano liqueur is a refined dish of Italian cuisine, where tender chicken fillet combines with a spicy note of goat cheese and aromatic prosciutto. The Galliano liqueur, known for its vanilla and herbal notes, adds sophistication to the sauce, while mushrooms enrich the flavor. The history of this dish roots in the Italian tradition of pairing meat with alcoholic sauces, creating a multifaceted palette of tastes. The finished roll is served with boiled rice that perfectly absorbs the fragrant sauce. This dish is ideal for dinner in a cozy atmosphere where each bite reveals the harmony of Italian flavors.
1
Cut the chicken breasts into fillets by slicing two wide pieces of meat from both sides of the bone. Place 2 tablespoons of goat cheese and a slice of prosciutto on a piece of fillet. Roll it up and tie it with kitchen twine. Repeat the process with the remaining breasts.
- Chicken breast: 3 pieces
- Goat cheese: 12 tablespoons
- Prosciutto: 6 pieces
2
In a skillet over medium heat, melt 3 tablespoons of butter. Chop the mushrooms and cook without stirring for 4-5 minutes. Then stir and cook for another 8 minutes until the mushrooms are soft. Transfer the cooked mushrooms to a plate and wipe the skillet. In a shallow dish, add flour and coat the chicken rolls. In the skillet over medium heat, heat 2 tablespoons of butter and canola oil. Place the chicken rolls in and cook for 12-14 minutes. Transfer the browned rolls to a plate. Pour broth and liqueur into the skillet. Bring to a boil, reduce heat, and cook, stirring, until 1/3 of the liquid evaporates. Add the mushrooms and chicken rolls to the sauce and continue cooking for another 5 minutes.
- Unsalted butter: 6 tablespoons
- Champignons: 300 g
- Wheat flour: to taste
- Chicken breast: 3 pieces
- Unsalted butter: 6 tablespoons
- Canola oil: 2 tablespoons
- Chicken broth: 1 glass
- Galliano liqueur: 50 ml
3
Place the finished rolls on a plate. Remove the pan from heat, mix in the remaining butter and pour the resulting sauce over the chicken rolls. Sprinkle with parsley and serve with boiled rice. Enjoy your meal!
- Unsalted butter: 6 tablespoons
- Chopped parsley: 1 tablespoon
- Rice: 4 glasss