Hello everybody, it is Sophie, welcome to my recipe site. Today, we’re going to prepare a special dish, pan seared chicken with green bean, japanese eggplant, and muscadine sauté. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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. Chicken Cutlets with Green Beans and Mushrooms

To get started with this 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 can achieve that.

The ingredients needed to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:

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

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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!

Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce. Add the garlic and saute for half a minute. I served along with roasted & slightly smashed red potatoes, and green beans. Whisk the sauce ingredients in order listed. Just before serving, add beans and toss to coat.

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