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

Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté. Eggplant isn't like green beans or broccoli that you can just steam and top with butter. 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.

The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to. You can cook Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté using 12 ingredients and 6 steps. Here is how you achieve that.

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

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

Caramelized miso eggplant: melty, slightly sweet, and savory oven roasted eggplant with a Japanese miso dressing. · Miso and eggplant is a gorgeous combination of flavours. If you've never tried it before, you're in for a treat. Miso-Glazed Eggplant with Green Tea Rice. Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil Japanese eggplant is lighter in color, has thinner skin than Chinese eggplant and is, arguably Next, add the green portion of the scallions.

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

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!.

Pour the chicken stock around the perimeter of the wok to. Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan. A common Chinese home style braised eggplants and green beans.

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