HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Chicken Tenders And Horseradish Cream
Pan-Seared Chicken Tenders and Horseradish Cream

Pan-Seared Chicken Tenders and Horseradish Cream

with Green Beans and Creamy Mash

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Golden-brown chicken tenders adorned with green beans and creamy mash are a match made in heaven, while horseradish adds the perfect zip to tonight's pan sauce. 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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

1 unit

Chicken Broth Concentrate

1 tbsp



170 g

Green Beans

460 g

Russet Potato

56 mL



1 tsp

Garlic Salt

Not included in your delivery

2 tbsp



3 tbsp

Unsalted Butter*


0.13 tsp


0.13 tsp


1.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate52 g
Sugar6 g
Dietary Fiber6 g
Protein46 g
Cholesterol210 mg
Sodium1070 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) to a large pot (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, off heat.


While potatoes cook, trim green beans. Pat chicken tenders dry with paper towels, then season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Transfer green beans to a plate and cover to keep warm.


Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then chicken tenders. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Transfer cooked tenders to plate. Cover with foil to keep warm.


Reduce 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, cream and 1/4 cup water (dbl for 4 ppl). Whisk together until sauce reduces slightly, 1-2 min. Remove the pan from heat.


Add 2 tbsp butter and 2 tbsp milk to the potatoes (dbl both for 4 ppl). Mash together until creamy. Season with salt and pepper. Divide mash, green beans and chicken tenders between plates. Spoon horseradish cream over chicken.