CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CHICKEN FRANGELICO

Shelly's
recipe box

Printview my recipes
this recipe viewed 16 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Chicken
    Prep Time:       Cook Time:       Total Time:  

6 boneless, skinless chicken breast halves (pounded thin)
Sea salt and cracked pepper
12 tbsp herbed goat cheese, softened
6 thin slices of prosciutto, serrano or pancetta
6 tbsp unsalted butter, chilled
1 lb crimini mushrooms, sliced
All purpose flour (about 1 cup for dredging)
2 tbsp olive oil
1 cup chicken broth
1/4 cup Frangelico liqueur
3 tbsp good quality aged balsamic vinegar
2 tbsp Italian parsley, chopped
1 tbsp chives, chopped

Side dish
10 red potatoes, quartered
Sea salt (or truffle salt)
Olive oil
Black pepper, freshly cracked

Preheat oven to 400 degrees

Toss potatoes in olive oil in a baking dish and season with salt and pepper. (I absolutely love truffle flavored salt and highly recommend it.) Roast potatoes in the oven for about an hour or until soft. Turn them occasionally so they don't stick to the pan.

Carefully pound the chicken in between sheets of wax paper until it's about 1/4 inch thick. Be sure not to over pound or it will fall apart. Season with salt and pepper. Take one breast half at a time and spread one side evenly with goat cheese and top with a slice of prosciutto. Make sure any excess fat on the prosciutto is removed. Roll into a tight cylinder and tie the ends (about 1 inch from each end) with kitchen twine. Remove excess twine.

Heat 3 tbsp of butter in a large skillet over medium-high heat. Add mushrooms in batches and saute without stirring for 5 minutes. This will allow them to brown. Be sure not to crowd too many mushrooms in the pan or they will steam not brown. Stir mushrooms and continue cooking until softened and browned (about 7-8 minutes.) Transfer them to a plate and wipe the skillet with a paper towel.

Pour flour on a plate and dredge each chicken "roll" in the flour. Shake off any excess. Heat 2 tbsp. of butter and 2 tbsp of olive oil in the skillet over medium-high heat. Add the chicken and cook, turning until nicely browned and cooked through (about 14 minutes.) Transfer chicken rolls to a plate.

Add Frangelico to the skillet and deglaze, scraping off any burned bits from the bottom. Add chicken broth and allow to lightly boil while continuing to stir until sauce has reduced by 1/3. Add balsamic vinegar, chives and season with salt and pepper to taste. Return the mushrooms and chicken to the skillet, cook and turn into sauce until nicely coated and warmed through. Transfer the chicken to a platter. Remove skillet from heat and swirl in 2 tbsp of butter into sauce. Spoon over the chicken. and sprinkle with parsley. Serve with roasted potatoes.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chicken Frangelico I
   by sgre52160



3 tbsp butter, divided 1/4 cup flour 1/8 tsp plus 1/4 tsp salt, divided 1/8 tsp ground black pepper 1/4 cup diced onion 1 clove minced garlic 1/4 cup Frangelico (hazelnut-flavored liqueur) 1 cu




Pecan Crusted Chicken With Frangelico Cream Sauce
   by sgre52160



Chicken: 4 Boneless chicken breasts Salt and pepper 3 eggs 1/2 cup milk 2 cups finely crushed pecans 1 cup coarse bread crumbs 1 cup flour Canola oil Sauce: 1 cup Frangelico liqu




Frangelico Rum Cake
   by sgre52160



1 cup pecans, chopped 2 tbsp sugar 1 pkg instant vanilla pudding (3-3/4 oz) 4 eggs 1/2 cup water and oil 1/4 cup rum and Frangelico liqueur 1 yellow cake mix (without pudding) 2-layer—




Frangelico Nut Brownies
   by sgre52160



3 oz unsweetened baking chocolate 1/2 cup butter 1 cup sugar 2 eggs, beaten 6 tbspFrangelico liqueur, divided 2/3 cup flour Dash of salt 2/3 cup semisweet chocolate chips 1/2 cup chopped nuts o




Hazelnut Frangelico Cheesecake
   by HappyCook80



Hazelnut Frangelico Cheesecake Crust: 1 cup flour, all purpose 2 tablespoons sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup butter, soft 2 tablespoons milk Filling:





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.