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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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 it.

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

Slice your eggplant thinly and into small pieces. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture. To accompany pan-seared chicken, we're making a pair of satisfying sides: roasted eggplant, which turns deliciously creamy when mashed with Greek While the eggplant roasts, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have.

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!

Chicken thigh marinated in sweet vidalia onion salad dressing. Chopped tomato seared with garlic, sun dried tomatos, eggplant, portobellow mushrooms, salt n. Eggplant isn't like green beans or broccoli that you can just steam and top with butter. You really need to do something with it. This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my friend Nancy Hachisu's stunning new cookbook, Japanese Farm Food (great book.

So that is going to wrap this up with this special food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!