Galliano Chicken - Chef Kip Peters, Executive Chef, South Bend Country Club

Add some sweetness to your chicken cooking repertoire with this excellent dish from Chef Peters' repertoire.   This interesting combination of flavors made a hit at the "Chicken That's Fun" cooking class.  Try it.

Ingredients:

6 6 oz. boneless, skinless chicken breasts
1 cup flour
1 tsp cinnamon
1 tsp nutmeg
4 oz. butter, melted
3 oz. Galliano liqueur
1/4 cup honey
4 oz. heavy cream

Mix flour, nutmeg and cinnamon in a large bowl.  Dredge chicken breasts in the mixture.

In a large skillet, saute chicken in butter until cooked through.  Remove pan from heat.  Deglaze pan with galliano and then return the pan to heat.  Watch out.  The Galliano will likely ignite so steer clear until the flame has subsided.  Stir in honey and heavy cream.  Serves 6.

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