Chicken Galliano

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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
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