Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning!
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare 8 oz boneless, skinless chicken
- Get 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Prepare 4 oz muscadines, peeled and seeded
- Get 3 tbsp vegetable oil, divided
- Make ready 2 sprigs fresh marjoram
- Prepare 1 each chicken bouillon cube
- Make ready 1 each Japanese eggplant, halved and sliced 1/4”
- Make ready 6 oz green beans, chopped into 2” pieces
- Take 2 tsp brown sugar
- Prepare 2 tbsp butter
- Prepare 1 oz Parmesan or other hard cheese, shaved
These perfect pan-seared chicken thighs with pan sauce, however, are one major, major exception. I make these whenever I have the opportunity, and they're oft-requested for birthdays and It's sear, roast, sauté, reduce, and voilà: a perfectly gourmet, yet stupid cheap and easy main course awaits. The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce.
Instructions 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!
Add the garlic and saute for half a minute. I served along with roasted & slightly smashed red potatoes, and green beans. Slice your eggplant thinly and into small pieces. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture. Sauté at a medium heat Add a little water to keep the veg moist if necessary.
So that is going to wrap it up for this exceptional food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
