Chicken Tenders with Tomato-Herb Pan Sauce

with 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.