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

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Take the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Most people will decide to be lazy and take an elevator instead of choosing exercise on the stairs. That just one flight of stairs—when taken a several times a day—can be just the added boost that your system needs.

There are a good deal of things that factor into getting healthy. Extensive gym visits and narrowly defined diets are not always the solution. Little things, when done each day, can do a great deal to help you get healthy and lose pounds. Being smart about the selections you make each day is a start. Getting as much exercise as possible is another factor. Remember: being healthful isn’t just about losing weight. It is more about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to pan seared chicken with green bean, japanese eggplant, and muscadine sauté recipe. To make pan seared chicken with green bean, japanese eggplant, and muscadine sauté you only need 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
  1. Use 8 oz boneless, skinless chicken
  2. Use 1 Kosher salt, to taste
  3. Use 1 Black pepper, to taste
  4. Get 4 oz muscadines, peeled and seeded
  5. Take 3 tbsp vegetable oil, divided
  6. You need 2 sprigs fresh marjoram
  7. Get 1 each chicken bouillon cube
  8. Prepare 1 each Japanese eggplant, halved and sliced 1/4”
  9. You need 6 oz green beans, chopped into 2” pieces
  10. Get 2 tsp brown sugar
  11. Provide 2 tbsp butter
  12. Take 1 oz Parmesan or other hard cheese, shaved
Instructions to make Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
  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!

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