Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something that I’ve loved my entire life.

Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté. Have you ever had a veggie sauté with muscadines?! We love the unique combination of green beans, Japanese eggplant, and muscadines.

To begin with this recipe, we must prepare a few components. You can cook pan seared chicken with green bean, japanese eggplant, and muscadine sauté using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
  1. Get 8 oz boneless, skinless chicken
  2. Take 1 Kosher salt, to taste
  3. Make ready 1 Black pepper, to taste
  4. Make ready 4 oz muscadines, peeled and seeded
  5. Prepare 3 tbsp vegetable oil, divided
  6. Make ready 2 sprigs fresh marjoram
  7. Take 1 each chicken bouillon cube
  8. Get 1 each Japanese eggplant, halved and sliced 1/4”
  9. Take 6 oz green beans, chopped into 2” pieces
  10. Take 2 tsp brown sugar
  11. Make ready 2 tbsp butter
  12. Take 1 oz Parmesan or other hard cheese, shaved

Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture. Make this family-friendly pan-fried eggplant in a jiffy, with a simple breading of Parmesan cheese, bread crumbs, flour, and garlic powder. This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

Steps to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
  1. Season the chicken with kosher salt and black pepper, and set aside at room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce. Add the garlic and saute for half a minute. I served along with roasted & slightly smashed red potatoes, and green beans. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! This easy chicken recipe turns out excellent every single time!

So that is going to wrap this up for this special food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!