Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
To accompany pan-seared chicken, we're making a pair of satisfying sides: roasted eggplant, which turns deliciously creamy when mashed with Greek While the eggplant roasts, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have. Eggplant isn't like green beans or broccoli that you can just steam and top with butter.
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
- Prepare 8 oz boneless, skinless chicken
- Get 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Prepare 4 oz muscadines, peeled and seeded
- Take 3 tbsp vegetable oil, divided
- Make ready 2 sprigs fresh marjoram
- Take 1 each chicken bouillon cube
- Prepare 1 each Japanese eggplant, halved and sliced 1/4”
- Get 6 oz green beans, chopped into 2” pieces
- Make ready 2 tsp brown sugar
- Make ready 2 tbsp butter
- Make ready 1 oz Parmesan or other hard cheese, shaved
Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. Slice your eggplant thinly and into small pieces. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Instructions to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
- Season the chicken with kosher salt and black pepper, and set aside at room temperature.
- 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.
- 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.
- 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.
- 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.
- 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!
Stir fry Spicy Chicken Green Bean with Black Bean Sauce. 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. You can easily dredge them in the flour mixture.
So that’s going to wrap this up for this exceptional food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
