Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special 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 unique. This is gonna smell and look delicious.
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté. Have you ever had a veggie sauté with muscadines?! We love the unique combination of green beans, Japanese eggplant, and muscadines.
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must 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 it.
The ingredients needed to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
- Get boneless, skinless chicken
- Make ready Kosher salt, to taste
- Take Black pepper, to taste
- Make ready muscadines, peeled and seeded
- Make ready vegetable oil, divided
- Prepare sprigs fresh marjoram
- Prepare chicken bouillon cube
- Take Japanese eggplant, halved and sliced 1/4”
- Get green beans, chopped into 2” pieces
- Prepare brown sugar
- Get butter
- Make ready Parmesan or other hard cheese, shaved
Slice your eggplant thinly and into small pieces. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture. 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.
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!
Chicken thigh marinated in sweet vidalia onion salad dressing. Chopped tomato seared with garlic, sun dried tomatos, eggplant, portobellow mushrooms, salt n. Eggplant isn't like green beans or broccoli that you can just steam and top with butter. You really need to do something with it. This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my friend Nancy Hachisu's stunning new cookbook, Japanese Farm Food (great book.
So that is going to wrap it up with this exceptional food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be 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!
