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RECIPE
12 INGREDIENTS 9 STEPS 1hr 10min

Chicken with Green Beans, Eggplant & Muscadine Sauce

4.5
2 Ratings
Green Bean Chicken is a quick stir-fry dish made with velveted chicken and crisp green beans in a nice mascadine sauce.
Chicken with Green Beans, Eggplant & Muscadine Sauce Recipe | SideChef
Green Bean Chicken is a quick stir-fry dish made with velveted chicken and crisp green beans in a nice mascadine sauce.
Southern-infused and internationally-inspired meals mailed to your home.
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Southern-infused and internationally-inspired meals mailed to your home.
1hr 10min
Total Time
$5.20
Cost Per Serving

Ingredients

Servings
2
US / METRIC
to taste
3/4 cup
Muscadines
3 Tbsp
Vegetable Oil
2
Fresh Marjoram
4 oz
Chicken Stock
4
Padrón Peppers
1 1/2 cups
2 Tbsp
1/3 cup
or Any Hard Cheese
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
762
FAT
39.9 g
PROTEIN
43.5 g
CARBS
71.6 g

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!

Rate & Review

4.5
2 Ratings
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Nutrition Per Serving
Calories
762
% Daily Value*
Fat
39.9 g
51%
Saturated Fat
27.2 g
136%
Trans Fat
0.0 g
--
Cholesterol
109.4 mg
36%
Carbohydrates
71.6 g
26%
Fiber
16.9 g
60%
Sugars
32.2 g
--
Protein
43.5 g
87%
Sodium
346.3 mg
15%
Vitamin D
0.1 µg
0%
Calcium
335.5 mg
26%
Iron
9.4 mg
52%
Potassium
2085.9 mg
44%
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