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 is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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:
  1. Take 8 oz boneless, skinless chicken
  2. Make ready 1 Kosher salt, to taste
  3. Get 1 Black pepper, to taste
  4. Take 4 oz muscadines, peeled and seeded
  5. Prepare 3 tbsp vegetable oil, divided
  6. Make ready 2 sprigs fresh marjoram
  7. Get 1 each chicken bouillon cube
  8. Make ready 1 each Japanese eggplant, halved and sliced 1/4”
  9. Get 6 oz green beans, chopped into 2” pieces
  10. Make ready 2 tsp brown sugar
  11. Take 2 tbsp butter
  12. Prepare 1 oz Parmesan or other hard cheese, shaved

Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture. Stir fry Spicy Chicken Green Bean with Black Bean Sauce. 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!

Instructions 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!

While it may say it serves four, you might want all this to yourself. 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. The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time.

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