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Pan-Seared Chicken Tenders and Horseradish Cream

Pan-Seared Chicken Tenders and Horseradish Cream

with Green Beans and Creamy Mash

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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!

Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

1 unit

Chicken Broth Concentrate

2 tbsp

Horseradish

(ContainsSulphites/Sulfite)

170 g

Green Beans

460 g

Russet Potato

6 g

Sour Cream

(ContainsMilk/Lait)

7 g

Chives

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Salt*

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber6 g
Protein47 g
Cholesterol180 mg
Sodium690 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Peeler
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Whisk
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.