This is a recipe that I have seen kicking around the internet for years which I have always wanted to make. It always sounded simple and delicious, and of course you know that my main criteria for cooking here at home is simple and delicious! I can be rather lazy when it comes to cooking. Quick, easy and delicious works for me! Don't get me wrong. I can do complicated with my eyes closed . . . but why??? If I can find a short cut which will get me the same results. I'm taking it.
And you really couldn't get much simpler than this actually . . . chicken mini fillets (Or chicken tenders as they are called in North America) dusted with a tasty mix of spices, browned in butter (*slurp!) and then simmered in cream until done. (**Double slurp!) Yes . . . I am also somewhat of a glutton.
There is a little tendon which lays on the bottom side of these mini chicken fillets which I always remove. I don't like the texture of it in my chicken. It can make them a bit tough if you leave it in. It's not all that difficult to remove. You can see it quite easily, it's very visible. Just lay your chicken piece, underside up on a cutting board and firmly grip the end of the tendon with your left thumb and forefinger and then using a very sharp knife start to slide it down the of the tendon, chivvying the knife against the tendon without cutting through . . . Once you have it all loosened, just throw it away!
Then it's as simple as just mixing the spices and rubbing them into the chicken pieces and browning them, then pouring on the cream. Talk about big time flavour for very little effort! You will love this. I know we sure did! I serve it simply with some steamed new potatoes (so good this time of year) and haricot verts. Delicious!
I am not sure where this chicken recipe comes from, but I do know that it is delicious and so simple to make. Serve it with pasta or potatoes. It's so easy to make
that it is sure to become a family favourite! This version is lower in fat than the original, but still just as tasty!
2 pounds mini chicken filets (Chicken tenders)
450ml of single cream (2 cups half and half)
3 TBS butter, divided
For the seasoning mix:
1/2 tsp salt
1 1/2 tsp mild chili powder (Don't use the hot!)
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
(Note these are not salts!)
Mix together all of the seasonings. Note there is only 1/2 tsp salt and they are garlic and onion powders, not salts. (I cannot stress this enough!) Take your mini chicken filets and remove the tendon which you will find on the underside. Grab the end of it firmly between your finger and thumb, and using a sharp paring knife, chivvy and scrape it gently along the tendon until the tendon is removed. Discard the tendons. Sprinkle the seasoning mixture over the chicken pieces, patting it onto all sides.
Melt 2 TBS of the butter in a large skillet over medium high heat. Once it begins to foam add the chicken tenders in a single layer, and brown them well on once side for about 4 minutes, then flipping them over and continuing to cook for a further 4 minutes. Pour the cream into the pan. Lower the heat and allow the sauce to simmer and thicken for about 5 to 7 minutes. Whisk in the butter. Serve the chicken and sauce over pasta or with potatoes as desired.