Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté, delicious & tasty!

Once you recognize the essentials of cooking, it can be such a freeing and rewarding experience to develop a simply tasty dish or baked product. The scents in your home and the faces of the people who you share it with are invaluable. We wish this Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté dish will give you some idea for you to end up being a remarkable cook.

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

You can have Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté :

Use boneless, skinless chicken.

Use Kosher salt, to taste.

You need Black pepper, to taste.

Prepare muscadines, peeled and seeded.

You need to prepare vegetable oil, divided.

Use sprigs fresh marjoram.

Use chicken bouillon cube.

You need to prepare Japanese eggplant, halved and sliced 1/4”.

You need to prepare green beans, chopped into 2” pieces.

Use brown sugar.

Prepare butter.

Use Parmesan or other hard cheese, shaved.

Short Tips:

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step by step :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!.

Food preparation is a type of art and it takes some time and method to equivalent experience as well as knowledge in the field. There are lots of types of cooking as well as also several types of food from various cultures. Use what you have actually seen from Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté recipe it will aid you in your cooking endeavors.

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