Simple Way to Make Super Quick Homemade Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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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. For those who loves to eat Delicious Eggplants. Here, a easy cooking video that you will like.

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

Pour the chicken stock around the perimeter of the wok to. The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to.

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!

To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to. 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. · Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil and tender Japanese eggplant and is so easy to make at · Recipe VIDEO above.

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