Hessian Skhmeruli

Ingredients

In this Hessian adaptation of Skhmeruli, we incorporate the flavors and ingredients commonly found in Hessian cuisine. While the original Georgian dish uses a walnut-based sauce, we replace it with a creamy garlic sauce to align with the Hessian culinary traditions. Additionally, we add a touch of lemon juice to brighten the flavors and create a harmonious balance. The dish is served with crusty bread or boiled potatoes, which are popular accompaniments in Hessian cuisine. We alse have the original recipe for Skhmeruli, so you can check it out.

• 4 chicken breasts (600g / 1.3 lbs) 4 chicken breasts (600g / 1.3 lbs)
• 4 tablespoons butter (56g) 4 tablespoons butter (56g)
• 8 cloves of garlic, minced 8 cloves of garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 36g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Season the chicken breasts with salt and pepper on both sides.
2. 2.
   In a large skillet, melt the butter over medium heat.
3. 3.
   Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
5. 5.
   Pour in the heavy cream and lemon juice, stirring well to combine.
6. 6.
   Return the chicken breasts to the skillet, nestling them into the sauce.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
8. 8.
   Garnish with fresh parsley and serve hot with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C).
• Garlic — Mince the garlic finely for a more pronounced flavor in the sauce.

Tips & Tricks

• For a spicier twist, add a pinch of cayenne pepper or red pepper flakes to the sauce.
• If you prefer a thicker sauce, simmer it uncovered for a few extra minutes until it reaches your desired consistency.
• Serve the dish with a side of fresh salad for a refreshing contrast to the creamy chicken.

Serving advice

Serve the Hessian Skhmeruli hot, with crusty bread or boiled potatoes on the side. Spoon the creamy garlic sauce generously over the chicken and use the bread or potatoes to soak up the delicious flavors.

Presentation advice

Arrange the chicken breasts on a platter and pour the creamy garlic sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of crusty bread or boiled potatoes.