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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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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!

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

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

170 g

Green Beans

460 g

Russet Potato

56 mL

Cream

(ContainsMilk/Lait)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

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
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. 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.

2

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.

3

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.

4

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.

5

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.

6

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.