Recipe

Chicken With Galliano Recipe

Add Step-by-Step Photos	Kukla / All my dishes 7 months, 4 weeks ago I remember seeing a bottle of Creme di Millefiori and Galliano in my parent's liqueur cabinet when I was a kid, and wondered what on earth you would DO with THOSE...Well, here's one thing. The Galliano flavours work extremely well with the tarragon a... More Prep:15m Cook:15m Servings:4	Kukla
	easy chicken

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Ingredients

1/4 cup flour (50 ml)

Salt and freshly ground black pepper

2 tsps chopped fresh tarragon (10 ml) OR 1/2 tsp dried (2 ml)

4 boneless chicken breasts, with or without skin

2 TBSPS olive oil (25 ml)

SAUCE:

1/2 cup onion, chopped (125 ml)

2 tsps chopped fresh tarragon (25 ml)

1/2 cup orange juice (125 ml)

1 TBSP balsamic vinegar (15 ml)

1 cup chicken stock (250 ml)

1/4 cup whipping cream (50 ml)

3 TBSPS Galliano Liqueur (45 ml)

2 TBSPS chopped fresh chervil (25 ml)

Directions

Combine the flour, salt, pepper and tarragon on a plate. Dredge each chicken breast through the flour mixture to coat. Heat the oil in a skillet on medium heat. Add the chicken breasts, and saute for 3 to 5 minutes per side or until golden and cooked through. Remove from skillet.

Pour off all but 1 tsp (5 ml) of the fat. Add onions and saute for 1 minutes. Add tarragon, orange juice, and balsamic vinegar and bring to a boil, scraping up any bits from the bottom of the skillet.

Add the chicken stock, bring toa boil, and reduce by half, about 8 minutes. Add cream and Galliano and reduce until slightly thickened. Add the chervil, and stir well to mix.

Return the chicken to the pan and reheat very gently.

BTW..the greens in the picture are garlic scapes. When I first obtained this recipe I didn't have a clue what they were. They are the flowering stem from the top of the garlic plant, and they have to be removed so that the bulb will form. If you can get your hands on some, try them; they make a perfect steamed side veggie, mild in garlic flavour that isn't overpowering at all.

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Comments

noir 7 months, 4 weeks ago said:
Sounds delish...I will try this one! :)

dond 7 months, 4 weeks ago said:
I assume you use the flour to coat the chicken prior to browning. It doesn't specify that in the recipe, but I don't see what else you would use it for.

kukla 7 months, 4 weeks ago said:
Hey Dond! Glad you found this; there's nothing I hate more than being in the middle of a recipe and figuring out there must have been a typo! Yes, you use the flour-salt-pepper-tarragon mixture to coat the chicken before browning. (Humbly, a million thanks from me :) :) I have corrected the instructions, and signed up for proof-reading lessons!

mystic_river1 6 months, 3 weeks ago said:
Molto Bene, Signorina!

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