Galliano Chicken

  • Galliano Chicken
Ranking: 2 more votes required!

Rated 4.83 out of 5 based on 3 votes


  • 1 x chicken breast
  • 2 cloves garlic - minced or crushed
  • 1/2 x brown onion - finely diced
  • 1 splash extra virgin olive oil
  • 1/4 cup galliano - vanilla
  • 300 ml cream
  • 1/4 bunch continental parsley - chopped
  • 1 pinch salt
  • 1 pinch pepper


Place olive oil, garlic and onion in a fry pan, and gently fry off – don’t take this too far, or the garlic will burn and become bitter. Add cream and Galliano, bring to a low simmer.
Butterfly and separate the chicken breast into two halves, with a tenderiser bring the chicken to even thickness. Pan fry the chicken until lightly golden – and not cooked all the way through.
Season the sauce to your own liking – you may need a fairly generous pinch of salt.
Add the chicken to the sauce and simmer for 5-10 minutes, adding the parsley towards the end.
Serves 2 – I like this with fairly plain vegetables.

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  • Gotta love a bit of ‘spirit’ in a recipe – this looks yum.


    by Sara Y on 23/10/2012, 16:44
    Sara Y
    • Thanks Sara – your are quite the wordsworth!


      by Peta Warren on 08/01/2013, 09:22
      Peta Warren
  • I adapted this to my own food ethic using a whole jointed chicken. I was also urged by my inner voice to add finely sliced fennel. I increased qualnities and served a small army, but the flavour was excellent


    by Helen Minns on 04/12/2012, 11:02
    Helen Minns
    • Thanks Helen! I love that you made this recipe your own – I feel that is what cooking is all about :)


      by Peta Warren on 08/01/2013, 09:21
      Peta Warren
      • hey! who doesn’t want to feast on boozy chicken? lol!


        by Helen Minns on 08/01/2013, 09:55
        Helen Minns
  • This looks very very …NOM NOM NOM..Nice to look at .I am going to have a go!


    by Kimi RavenSky on 04/12/2012, 17:23
    Kimi RavenSky
    • Thanks Kimi – I hope you enjoy :)


      by Peta Warren on 08/01/2013, 09:22
      Peta Warren