Hello everybody, it is Brad, welcome to our recipe page. 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. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
We love the unique combination of green beans, Japanese eggplant, and muscadines. Don't miss out on this adventure! Cook chicken until browned on first side, flip and add marjoram sprigs and muscadine skins.
Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must 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:
- Make ready 8 oz boneless, skinless chicken
- Prepare 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Make ready 4 oz muscadines, peeled and seeded
- Take 3 tbsp vegetable oil, divided
- Make ready 2 sprigs fresh marjoram
- Prepare 1 each chicken bouillon cube
- Make ready 1 each Japanese eggplant, halved and sliced 1/4”
- Prepare 6 oz green beans, chopped into 2” pieces
- Make ready 2 tsp brown sugar
- Take 2 tbsp butter
- Make ready 1 oz Parmesan or other hard cheese, shaved
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. A common Chinese home style braised eggplants and green beans. However the fact is that it has been on the top list of popular restaurant dishes in Mainland China for years.
Steps to make 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!
I've decided to call this series Kenji's Cooking Show because "The Cooking Show" was already taken, and this show is about me, cooking. These perfect pan-seared chicken thighs with pan sauce, however, are one major, major exception. Add the green beans to the pan and season to taste with salt, black pepper, cumin, and cayenne pepper. Toss gently and cook just until the beans are heated through. A study conducted by Harvard Medical School revealed that consuming iron from plant sources like spinach, beans, pumpkin, and.
So that’s going to wrap it up with this special food pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
