This is how making recipe Pan Seared Chicken with Green Bean Japanese Eggplant and Muscadine Saut with 12 ingredients and 6 stages of easy cooking, which is very easy.
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Good Morning my mother, now you can cook recipe Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté with 12 ingredients and 6 steps. Next this is how to make it, please read carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté.
Ingredients all Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté
Prepare : boneless, skinless chicken.
Prepare : Kosher salt, to taste.
Prepare : Black pepper, to taste.
Prepare : muscadines, peeled and seeded.
Needed : vegetable oil, divided.
Needed : sprigs fresh marjoram.
Prepare : chicken bouillon cube.
Needed : Japanese eggplant, halved and sliced 1/4”.
Prepare : green beans, chopped into 2” pieces.
Prepare : brown sugar.
Needed : butter.
Needed : Parmesan or other hard cheese, shaved.
If all main ingredients Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Process Cooking 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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