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Pan-Seared Chicken Tenders and Horseradish Cream
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Pan-Seared Chicken Tenders and Horseradish Cream

Pan-Seared Chicken Tenders and Horseradish Cream

with Green Beans and Creamy Mash

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


serving amount

340 g

Chicken Tenders

1 unit

Chicken Broth Concentrate

1 tbsp


(Contains Sulphites)

170 g

Green Beans

460 g

Russet Potato

56 mL


(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories780 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate52 g
Sugar6 g
Dietary Fiber6 g
Protein46 g
Cholesterol210 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Cups


Cook potatoes

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.

Cook green beans

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.

Cook chicken tenders

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.

Make horseradish cream

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.

Finish and serve

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.

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