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

Name: Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 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

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Have you ever had a veggie sauté with muscadines?! Neither had we. It is delicious! We love the unique combination of green beans, Japanese eggplant, and muscadines. Don’t miss out on this adventure!

Visit us: www.PeachDish.com

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Visit us: www.PeachDish.com

Saved

Ingredients

40 mins

2 servings

8 ozboneless, skinless chicken
1Kosher salt, to taste
1Black pepper, to taste
4 ozmuscadines, peeled and seeded
3 tbspvegetable oil, divided
2sprigs fresh marjoram
1 eachchicken bouillon cube
1 eachJapanese eggplant, halved and sliced 1/4”
6 ozgreen beans, chopped into 2” pieces
2 tspbrown sugar
2 tbspbutter
1 ozParmesan or other hard cheese, shaved

Saved

Steps

40 mins

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!