Pan-Seared Chicken Tenders and Horseradish Cream
with Green Beans and Creamy Mash
Horseradish adds the perfect zip to tonight's pan sauce. Perfectly seared chicken tenders adorned with green beans and creamy mash makes for a match made in heaven. It's a fine dining meal without having to leave the house!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
1 unit
Chicken Broth Concentrate
2 tbsp
Horseradish
(Contains Sulphites)
170 g
Green Beans
460 g
Russet Potato
6 g
Sour Cream
(Contains Milk)
7 g
Chives
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tsp
Salt*
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot.
While the potatoes cook, trim the green beans. Thinly slice the chives. Pat the chicken tenders dry with paper towels, then season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer green beans to a plate and cover to keep warm.
Add 1/2 tbsp oil (dbl for 4 ppl), then the chicken tenders to the same pan over medium-high heat. Sear, until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer cooked tenders to plate. Cover with foil to keep warm.
Reduce the heat of the same pan to medium-low. Add 1 tbsp butter (dbl for 4 ppl) and stir to melt, 1 min. Add broth concentrate, horseradish and 1/2 cup water (dbl for 4 ppl). Whisk together, scraping up any browned bits on bottom of pan, 1-2 min. Remove pan from heat. Whisk in sour cream and half the chives.
Add 2 tbsp butter and 2 tbsp milk to the potatoes (dbl both for 4 ppl). Using a masher, mash together until creamy. Season with salt and pepper. Stir in the remaining chives. Divide the potatoes, green beans and chicken tenders between plates. Top the chicken with the horseradish cream.
