Pan Seared Chicken with Green Bean, Japanese Eggpla

Name: Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Working over a bowl to catch excess juice, remove the seeds and discard, pinch to press the flesh from the peel.
4
Put the flesh in with the juice, and reserve the skins separately.
5
Heat a small saute pan over medium-high heat, then add 1 tablespoon of vegetable oil.
6
Cook chicken until browned on first side, flip and add marjoram sprigs and muscadine skins.
7
Once chicken is cooked through, remove chicken from the pan and set aside.
8
Dissolve bouillon cube in 4 ounces of water, and bring to a boil.
9
Reduce heat to simmer and cook until the volume of the stock has reduced by about half, then turn off the heat.
10
Remove the herb stems and muscadine skins.
11
Heat a large saute pan over medium-high heat.
12
Add half of the vegetable oil and eggplant.
13
Cook while stirring for 2-3 minutes.
14
Add the green beans, and continue to cook and stir for 5-6 more minutes, or until the veggies are just cooked.
15
Stir in the muscadine flesh, and season to taste with salt and pepper.
16
Return the chicken to the pan with chicken stock, and warm over medium heat.
17
Stir in the brown sugar and butter and adjust seasoning to taste with salt and pepper.
18
Place a mound of green beans, eggplant and muscadines in the center of the plate, then top with shaved cheese.
19
Carefully set the chicken on top of the vegetables.
20
Enjoy!

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 oz boneless, skinless chicken, 1 Kosher salt, to taste, 1 Black pepper, to taste, 4 oz muscadines, peeled and seeded, and more.

Yes, Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions