Chicken with goat cheese, proscuitto and anise liqueur

This recipe was apparently printed on the side of the liquor bottle in the 1960s. Unlike the paisley, tie-dyed bell-bottoms I wore, this didn't go out of style. And honestly I'm not sure if those pants really ever were a thing.

Chicken Galliano

Adapted from "Saveur The New Classics Cookbook"

Ingredients

6 boneless, skinless chicken breast halves

12 tablespoons herbed goat cheese, softened

6 slices prosciutto

6 tablespoons butter, divided

10 ounces sliced cremini mushrooms

2 tablespoons flour

2 tablespoons canola  oil

1½ cup chicken stock

¼ cup Galliano liqueur (or substitute Sambuca and 1 teaspoon vanilla)

1 tablespoon chopped fresh parsley for garnish

Method

Salt and pepper chicken breasts. Spread one side of each breast with about 2 tablespoons of goat cheese. Top with thin slice of prosciutto.  Starting at narrow end, roll up tightly, encasing the prosciutto and cheese. Tie up with chicken string.

Melt 3 tablespoons butter in a large skillet over medium-high heat. Cook mushrooms until browned and softened. Remove from skillet and set aside.

Put flour on a plate or pie dish and dredge chicken rolls. Heat 2 tablespoons butter and oil in the same skillet over medium-high heat.  Add chicken and cook on both sides until well browned. Add stock and liqueur and cook until chicken is cooked through, about 15 minutes. Remove chicken to serving platter. 

Raise heat under skillet and cook liquid until it starts to sauce. Add remaining 1 tablespoon butter and mushrooms Spoon sauce over chicken and top with parsley.

Rating: Nice. I had to substitute for the Galliano because it turns out I didn't have any after all. It was tasty as it was, but I want to try it again with the called for liqueur.