Chicken Tenders with Tomato-Herb Pan Sauce
and edamame "succotash"
The bright tomato-herb sauce that tops tonight's seared chicken has made this meal a community favorite for years. It can be adapted to use just about any fresh or dried herbs you have on hand, so feel free to mix it up!
Smarts: Traditional succotash is made with lima beans. Because lima beans can be a love 'em or hate 'em ingredient, we decided to use edamame in this version. Edamame has a similar texture to lima beans, and since we're using edamame in another meal this week, you can buy a large frozen bag and use it all up.
Ingredients
- Edamame, shelled - 1 cup
- Onions, medium and 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, all-purpose - 1/3 cup
Prep
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Edamame - If using frozen edamame, defrost.
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Tomatoes / Onions / Corn - Prep as directed. Combine onions and corn. Store tomatoes separately. (Can be done up to 3 days ahead)
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Make herb butter - Chop garlic and green parts of green onions (discard white parts or save them for another use). 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)
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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)
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Make
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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.
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While the succotash is cooking, toss chicken in flour (in a mixing bowl or plastic bag) and shake off any excess. 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 chicken to a plate and return pan to heat.
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Increase heat to high and add add remaining herb butter and tomatoes to pan. Saute until tomatoes begin to blacken in spots ~4 minutes. Taste and season with some salt and pepper, if needed.
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Divide chicken among serving plates and top with tomato-herb pan sauce. Serve with succotash on the side. Enjoy!
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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.
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