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To get started with this particular recipe, we must 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.
Ingredients needed to serve Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
- 8 oz boneless, skinless chicken
- 1 Kosher salt, to taste
- 1 Black pepper, to taste
- 4 oz muscadines, peeled and seeded
- 3 tbsp vegetable oil, divided
- 2 sprigs fresh marjoram
- 1 each chicken bouillon cube
- 1 each Japanese eggplant, halved and sliced 1/4”
- 6 oz green beans, chopped into 2” pieces
- 2 tsp brown sugar
- 2 tbsp butter
- 1 oz Parmesan or other hard cheese, shaved
Instructions to cook 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!
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