Hello everybody, it is me, Dave, welcome to my recipe page. 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. For mine, I will 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 favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular 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 cook it.

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

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

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!
7. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!