Hi, I am Kate. Today, we’re going to prepare pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté Recipe
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have pan seared chicken with green bean, japanese eggplant, and muscadine sauté using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
- Make ready 8 oz boneless, skinless chicken
- Get 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Make ready 4 oz muscadines, peeled and seeded
- Make ready 3 tbsp vegetable oil, divided
- Make ready 2 sprigs fresh marjoram
- Make ready 1 each chicken bouillon cube
- Prepare 1 each Japanese eggplant, halved and sliced 1/4”
- Get 6 oz green beans, chopped into 2” pieces
- Take 2 tsp brown sugar
- Make ready 2 tbsp butter
- Get 1 oz Parmesan or other hard cheese, shaved
Steps to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
- Season the chicken with kosher salt and black pepper, and set aside at room temperature.
- To peel and seed the muscadines: cut the muscadines in half, starting at the stem end. Working over a bowl to catch excess juice, remove the seeds and discard, pinch to press the flesh from the peel. Put the flesh in with the juice, and reserve the skins separately.
- Heat a small sauté pan over medium-high heat, then add 1 tablespoon of vegetable oil. Cook chicken until browned on first side, flip and add marjoram sprigs and muscadine - skins. Once chicken is cooked through, remove chicken from the pan and set - aside. Dissolve bouillon cube in 4 ounces of water, and bring to a boil. Reduce heat to simmer and cook until the volume of the stock has reduced by about half, then turn off the heat. Remove the herb stems and muscadine skins.
- Heat a large sauté pan over medium-high heat. Add half of the vegetable oil and eggplant. Cook while stirring for 2-3 minutes. Add the green beans, and continue to cook and stir for 5-6 more minutes, or until the veggies are just cooked. Stir in the muscadine flesh, and season to taste with salt and pepper.
- Return the chicken to the pan with chicken stock, and warm over medium heat. Stir in the brown sugar and butter and adjust seasoning to taste with salt and pepper.
- Place a mound of green beans, eggplant and muscadines in the center of the plate, then top with shaved cheese. Carefully set the chicken on top of the vegetables. Enjoy!
So that is going to wrap it up with this exceptional dish pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
