Recipe of Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté in 31 Minutes at Home

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. It is one of my favorites. For mine, I’m gonna make it a little 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 recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something that I have loved my whole life. They’re nice and they look fantastic.

Green Bean Chicken is a quick stir-fry dish made with velveted chicken and crisp green beans in a nice Once chicken is cooked through, remove chicken from the pan and set aside. Place a mound of green beans, japanese eggplant and muscadines in the center of the plate, then top with. Eggplant isn't like green beans or broccoli that you can just steam and top with butter.

To get started with this recipe, we must 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 can achieve it.

Ingredients

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. Prepare 1 Black pepper, to taste
4. Get 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. Prepare 1 each Japanese eggplant, halved and sliced 1/4”
9. Make ready 6 oz green beans, chopped into 2” pieces
10. Make ready 2 tsp brown sugar
11. Get 2 tbsp butter
12. Prepare 1 oz Parmesan or other hard cheese, shaved

In a medium pan (nonstick, if you have. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! This easy chicken recipe turns out excellent every single time! To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts.

Instructions

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!

You can easily dredge them in the flour mixture. What a delightful and healthy Zucchini, Eggplant, and Green Beans with Tomatoes dish this is, with Add zucchini, eggplant, garlic and green beans, and saute. Add salt at this time as it helps to Note: If the vegetables seem dry, add a little chicken broth. Place lid askew on pan and let the mixture cook. Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce.

So that’s 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 your time. I am confident that you will make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!

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