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

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté estimated approx 40 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 that.

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Ingredients and spices that need to be Make ready to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:

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

Instructions to make 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!

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Super Quick Homemade Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!