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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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 appreciated by millions every day. It is simple, it is fast, it tastes yummy. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something which I’ve loved my whole life. They’re fine and they look wonderful.

See great recipes for Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté too! Heat a large sauté pan over medium-high heat. Add half of the vegetable oil and eggplant.

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. Get 1 Kosher salt, to taste
  3. Prepare 1 Black pepper, to taste
  4. Prepare 4 oz muscadines, peeled and seeded
  5. Make ready 3 tbsp vegetable oil, divided
  6. Make ready 2 sprigs fresh marjoram
  7. Make ready 1 each chicken bouillon cube
  8. Prepare 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. Make ready 1 oz Parmesan or other hard cheese, shaved

Heat a large saute pan over medium-high heat. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté. We love the unique combination of green beans. Spicy Green Beans Chicken Skillet with paprika, garlic powder and red hot pepper and of course sauté green beans is perfect for quick dinner.

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!

This Asian seared Chicken and Green Beans recipe has the marinade and method to get you the most tender chicken of your life! Stir fry the green beans in a quick sauce and you are on your way to an amazing low-carb meal! Heat a large stainless steel skillet over medium-high heat. This chicken and green beans recipe is an easy and healthy stir fry with seared chicken breast and fresh green beans, all tossed in a honey garlic sauce. The perfect quick dinner or meal prep option!

So that’s going to wrap this up for this exceptional food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!