Georgian Garlic Chicken (Shkmeruli)
Shkmeruli, a beloved Georgian classic, features succulent chicken simmered in an incredibly rich and aromatic garlic milk sauce. This soul-warming dish brings authentic flavors to your table with surprising ease.
Ingredients
- 4 medium boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 head garlic peeled and minced (about 8-10 cloves)
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon all-purpose flour optional
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro chopped
Instructions
- Pat chicken breasts dry and season generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add butter to the skillet and let it melt. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- If using, sprinkle flour over the garlic and stir for 1 minute to create a roux. Gradually whisk in chicken broth, then milk and heavy cream, stirring constantly to prevent lumps.
- Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly (5-7 minutes). Season the sauce with salt and pepper to taste.
- Return the cooked chicken breasts to the skillet, nestling them into the creamy garlic sauce. Let them simmer in the sauce for another 2-3 minutes to heat through and absorb flavors.
- Garnish with fresh chopped cilantro before serving. Serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream. Serve with crusty bread or rice to soak up all the delicious sauce. Fresh cilantro or parsley makes a great garnish. You can also add a pinch of dried chili flakes for a subtle kick.