Update: Apologies if you clicked on the link to the recipe and got an error message. This should all now be fixed. Let me know if you have problems.
I wish this recipe had slightly less calories as I would eat it at least once a week. This recipe is one that proves you don’t need to use a lot of ingredients nor spend a lot of time cooking to pack in lots of flavour. It is lovely and creamy – hence the calories but the chilli just adds that extra spark of interest so that the cream doesn’t overwhelm the dish. The calories are a bit high for me to make this recipe as regularly as I would like to – it comes in at around 470 calories. But it is not too high that it can’t be incorporated fairly regularly, particularly if you are maintaining rather than trying to lose weight. You could also keep it low by having it with a light salad. But that creamy sauce is just calling for some carbs to help mop it up. My dish looked nothing like the one with the recipe – it came out much lighter. I suspect that is affected by the colour of the chilli powder you use. But hey who cares about colour when it tastes this good.
You could skinnify it a bit by reducing the amount of sauce as unlike quite a few recipes I have tried recently, this one is very generous. For me, I love a recipe that is generous with the sauce but if you can cope without having the sauce to not only eat with the chicken but also a generous helping of carbs you could cut the sauce by say a third. Which would cut the calories by about 50 and you could also reduce the amount of chicken I used which would also be a saving. Having looked at other calorie sites, the amount myfitnesspal was including for the chicken tenders seems a bit high but I prefer to over rather than undercount.
The recipe is available here.
I used the following ingredients to make this for one:
- 1 tsp of garlic powder
- 1 tsp of onion powder
- ¼ tsp of chilli powder (I would up this next time but I like a bit of spice in my meals)
- A pinch of sea salt and freshly ground pepper
- ½ tbs of butter
- 150g of chicken tenderloins
- 1/3 cup of light thickened cooking cream
The heavy cream in the original recipe was tricky. There seemed to be a general lack of agreement on the internet as to what heavy cream translated to in Australia. I ended up using a light thickened cooking cream and that seemed to work though possibly not in the way the recipe was initially written. I measured by chicken tenderloins using weight rather than number and 150g of chicken is about right for a serve for me.
The recipe does have one of my favourite recipe features – mixing all the spices at the start. The recipe says just to sprinkle it on the chicken but I rolled my chicken in it before getting anywhere near the fry pan to ensure that I had applied it evenly.
My main problem with the recipe was not with the recipe but with my stove. As the recipe says not to burn the spices, I was a bit anxious about getting the heat right. My stove really only has medium low or medium high. No medium. Plus it is electric so it can take a little while to warm up and cool down. I would love to get gas one day and have much more control. I started on medium low which didn’t seem high enough. I turned it up to medium high and that seemed ok but then turned it back down to medium low a minute or two before I add the cream.
The cooking and preparation time are pretty accurate. I would probably shave a few minutes of the prep time which is unusual for me and add a few for the cooking time – not for the chicken but for warming the cream and melting the butter. The 10 minutes for the chicken seemed just about perfect as the chicken came out fully cooked but not over cooked. I often find it hard to time chicken just right. Unlike red meat which I like on the rare side, I worry about undercooking chicken and getting food poisoning so tend to overcompensate and over cook. But with the tenderloins it was much easier to see what was happening and they are fairly thin so I wasn’t worried about undercooked bits hiding in the middle. Kristen who developed this recipe recommends using a meat thermometer when cooking chicken. I have one and probably should whip it out more often than I do, especially where chicken is concerned.
I added parsley at the end to make this photograph a bit better but absolutely no need to do that just for eating.