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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something that I’ve loved my entire life.

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.

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 cook that.

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

We love the unique combination of green beans, Japanese eggplant, and muscadines. Don't miss out on this adventure! Top cabbage with chopped onion, salt, pepper, leftover bacon grease. Stir-fried eggplant with chicken (a twist on P.

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!

Chang's stir-fried spicy eggplant recipe) For the sake of comparison, here are the ingredients that I did NOT use in my recipe but are used in P. It was the eighth film produced by Pixar. In the hilarious new animated-adventure, Ratatouille, a rat named Remy dreams of becoming a great chef despite his family's wishes and the obvious problem of being a rat in a decidedly rodent-phobic. Stir fry the green beans in a quick sauce and you are on your way to an amazing low-carb meal! Firstly, fry the eggplants until soft, transfer out and remember to filter extra oil out.

So that is going to wrap it up with this special food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thanks so much for reading. I’m sure you can make this at home. There is 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. Thanks again for reading. Go on get cooking!