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Practical way to Making Perfect Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté

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

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. You can have pan seared chicken with green bean, japanese eggplant, and muscadine sauté using 12 ingredients and 0 steps. Here is how you do it.

Here are the ingridients that are required to make a appetizing Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:

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

Ready with the ingridients? Here are the instructions on cooking Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:

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

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