Chicken with Green Beans, Eggplant & Muscadine Sauce

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 oz

Boneless, Skinless Chicken Breasts

to taste

Salt

to taste

Ground Black Pepper

3/4 cup

Muscadines

3 Tbsp

Vegetable Oil

2

Fresh Marjoram

4 oz

Chicken Stock

4

Padrón Peppers

2

Japanese Eggplants , halved

1 1/2 cups

Green Beans

2 Tbsp

Butter

1/3 cup

Parmesan Cheese

or Any Hard Cheese

Cooking Instructions

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Step 1

Halve the Padrón Peppers (4) .

Step 2

Season Boneless, Skinless Chicken Breasts (8 oz) with Salt (to taste) and Ground Black Pepper (to taste) and set aside at room temperature.

Step 3

To peel and seed the Muscadines (3/4 cup) , cut them in half, starting at the stem end. Work over a bowl to catch excess juice, remove the seeds and discard, then press the flesh from the skin. Put the flesh in with the juice, and reserve the skins.

Step 4

Heat a small pan over medium-high heat, then add 1 tablespoon of Vegetable Oil (1 Tbsp) and Butter (2 Tbsp) . Cook chicken until browned on first side, flip and add Fresh Marjoram (2) and muscadines skins.

Step 5

Once chicken is cooked through, remove chicken from the pan and set aside. Add Chicken Stock (4 oz) , 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.

Step 6

Remove the stems and muscadine skins.

Step 7

Heat a large saute pan over medium-high heat. Add half of the Vegetable Oil (2 Tbsp) along with the chilis (optional) and Japanese Eggplants (2) . Cook while stirring for 2-3 minutes. Add Green Beans (1 1/2 cups) and continue to cook and stir for 5-6 minutes.

Step 8

Stir in the muscadine flesh, and season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 9

Place a mound of green beans, japanese eggplant and muscadines in the center of the plate, then top with Parmesan Cheese (1/3 cup) . Carefully set the chicken on top of the vegetables. Enjoy!