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Here are the ingridients that are required to make a appetizing Pan Seared Chicken with Green Bean, Japanese Eggplant, and Muscadine Sauté:
- Provide 8 oz of boneless, skinless chicken.
- You need 1 of Kosher salt, to taste.
- Take 1 of Black pepper, to taste.
- Prepare 4 oz of muscadines, peeled and seeded.
- Get 3 tbsp of vegetable oil, divided.
- You need 2 of sprigs fresh marjoram.
- Prepare 1 each of chicken bouillon cube.
- Provide 1 each of Japanese eggplant, halved and sliced 1/4”.
- You need 6 oz of green beans, chopped into 2” pieces.
- Prepare 2 tsp of brown sugar.
- Take 2 tbsp of butter.
- 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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