Step-by-Step Guide to Prepare Speedy Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté

Hey everyone, hope you are 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. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something that I’ve loved my entire life. They’re nice and they look fantastic.

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To get started with this recipe, we have to 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. Get 8 oz boneless, skinless chicken
2. Take 1 Kosher salt, to taste
3. Make ready 1 Black pepper, to taste
4. Make ready 4 oz muscadines, peeled and seeded
5. Prepare 3 tbsp vegetable oil, divided
6. Get 2 sprigs fresh marjoram
7. Make ready 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. Take 2 tsp brown sugar
11. Prepare 2 tbsp butter
12. Take 1 oz Parmesan or other hard cheese, shaved

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. Great as a side dish for fish or chicken. Add diced medium firm tofu or any other protein for a very.

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!

Great as a side dish for fish or chicken. Add diced medium firm tofu or any other protein for a very. Japanese eggplants are best suited for cooked applications such as sautéing, pan-frying, deep-frying, grilling, pickling, and baking. The eggplant's thin skin and sponge-like texture allow it to quickly take on flavorings such as miso, soy sauce, and ginger. Its texture also makes for an excellent meat substitute.

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