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

Hey everyone, it’s John, 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. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook pan seared chicken with green bean, japanese eggplant, and muscadine sauté using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:

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

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!

So that is 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 you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!