Chicken Tenders with Tomato-Herb Pan Saucewith edamame "succotash"
The versatile tomato-herb sauce served with these pan-seared chicken tenders can be adapted to use just about any fresh or dried herbs you have on hand. The sauce made this meal an instant hit when it was first featured in July 2015.
Smarts: Traditional succotash is made with lima beans that can be a love 'em or hate 'em ingredient, so we're using edamame here. Edamame has a similar texture to lima beans plus we're using it in another meal this week, so you can buy a large frozen bag and use it all up.
- Edamame, shelled - 1 cup
- Onions, medium red - 1/2, chopped
- Corn kernels, fresh or frozen - 1 1/2 cups
- Water - 1 Tbsp
- Butter - 2 Tbsp
- Lemon juice - 2 tsp
- Tomatoes, cherry or grape - 2 cups, halved
- Garlic - 2 cloves, chopped
- Green onions - 1 stalk, chopped, green parts only
- Butter - 4 Tbsp
- Paprika - 1 1/2 tsp
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Chicken breast tenders - 1 1/2 lbs (sub boneless, skinless chicken breasts, sliced)
- Flour - 1/3 cup
- Edamame - If using frozen edamame, defrost.
- Tomatoes / Onions / Corn - Prep as directed. Combine onions and corn. Store tomatoes separately. (Can be done up to 3 days ahead)
- Make herb butter - Chop garlic and green parts of green onions (discard white parts). Heat butter (portion for the chicken) in the microwave until just starting to melt. Stir garlic, green parts of green onions, paprika, Italian seasoning, salt and pepper into butter. (Can be done up to 3 days ahead)
- Chicken - If not pre-sliced into tenders, slice chicken into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- In a saucepan, combine edamame, onions, corn, water and butter (portion for the succotash). Cover and cook over medium-high heat until corn is warmed through and onions are tender, ~3 minutes. Remove the cover and continue cooking until excess water has cooked off. Stir in lemon juice. Season with some salt and pepper. Set aside, covered.
- While the succotash is cooking, toss chicken in flour (in a mixing bowl or plastic bag). Heat a large skillet over medium-high heat. Add half the herb butter to the hot pan. Sear chicken on both sides until cooked through, 5 to 6 minutes total. Transfer to serving dish.
- Increase heat to high, and add add remaining herb butter and tomatoes to pan. Saute until tomatoes begin to blacken in spots ~4 minutes. Enjoy chicken with tomatoes over top and saute on the side!
- Note: If you are planning to make Wednesday's chilaquiles, take tortillas out and leave them uncovered at room temperature overnight. They will hold up better during cooking if they are a bit stale.
This meal has 48 reviews
I didnt care for this much. Chicken took a little longer too cook and wasnt crispy. Side wasnt very flavorful. Probably would not make again.
Definitely slice the tenders lengthwise. I had to nuke mine to cook thru bc the herbed butter was getting burnt using it as the cooking oil. Next time I'd pan sear in oil and finish tossing in the butter mix.
The chicken in this meal absolutely rocks! Will at least do th chicken again, if not the whole meal.
Succotash is really tasty with endamame and lemon juice. Chicken & pan sauce was ok. I think I didn't use enough salt. 6 YO loved it!!
Tried this a second time but paleo and with a lot more salt, and lemon on the chicken. Really good!