Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Heat a large sauté pan over medium-high heat. Add half of the vegetable oil and eggplant. Stir in the muscadine flesh, and season to taste with salt and pepper.
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’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something which I have loved my whole life.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
- Take 8 oz boneless, skinless chicken
- Make ready 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Make ready 4 oz muscadines, peeled and seeded
- Get 3 tbsp vegetable oil, divided
- Take 2 sprigs fresh marjoram
- Make ready 1 each chicken bouillon cube
- Take 1 each Japanese eggplant, halved and sliced 1/4”
- Prepare 6 oz green beans, chopped into 2” pieces
- Prepare 2 tsp brown sugar
- Make ready 2 tbsp butter
- Get 1 oz Parmesan or other hard cheese, shaved
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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!
Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Transfer to a plate, and loosely tent with aluminum foil (reserve skillet). Heat a large stainless steel skillet over medium-high heat. In a large, nonstick skillet, heat olive oil over medium high heat.
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 confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
