Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Green Bean Chicken is a quick stir-fry dish made with velveted chicken and crisp green beans in a Heat a large saute pan over medium-high heat. This chicken and green beans recipe is an easy and healthy stir fry with seared chicken breast and fresh green beans, all tossed in a honey garlic sauce. The perfect quick dinner or meal prep option!
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. 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 whole life.
To get started with this particular recipe, we must first 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:
- Prepare 8 oz boneless, skinless chicken
- Take 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Get 4 oz muscadines, peeled and seeded
- Get 3 tbsp vegetable oil, divided
- Prepare 2 sprigs fresh marjoram
- Take 1 each chicken bouillon cube
- Take 1 each Japanese eggplant, halved and sliced 1/4”
- Prepare 6 oz green beans, chopped into 2” pieces
- Make ready 2 tsp brown sugar
- Prepare 2 tbsp butter
- Take 1 oz Parmesan or other hard cheese, shaved
This Japanese Eggplant with Chicken and Thai basil stir-fry involves so many of my favorite things to eat, and it's a very quick and easy meal to boot. The fragrant combination of aromatics, including Thai basil, wakes up your taste buds. Add a little eggplant and chicken (or omit the meat to make this. Expand the green bean casserole into main-dish territory by adding ground chicken and eggplant using this recipe.
Steps 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!
This casserole may be too mushy for some people. Whisk the sauce ingredients in order listed. Just before serving, add beans and toss to coat. The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. What a delightful and healthy Zucchini, Eggplant, and Green Beans with Tomatoes dish this is, with Add zucchini, eggplant, garlic and green beans, and saute.
So that’s going to wrap it up with this special food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
