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Chicken with Green Beans, Eggplant & Muscadine Sauce
Recipe

12 INGREDIENTS • 9 STEPS • 1HR 10MINS

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.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Green Bean Chicken is a quick stir-fry dish made with velveted chicken and crisp green beans in a nice mascadine sauce.
1HR 10MINS
Total Time
$5.20
Cost Per Serving
Ingredients
Servings
2
US / Metric
Salt
to taste
Muscadines
3/4 cup
Muscadines
Vegetable Oil
3 Tbsp
Vegetable Oil
Fresh Marjoram
2
Fresh Marjoram
Chicken Stock
4 oz
Chicken Stock
Padrón Pepper
4
Padrón Peppers
Green Beans
1 1/2 cups
Butter
2 Tbsp
Parmesan Cheese
1/3 cup
Parmesan Cheese
or Any Hard Cheese
Nutrition Per Serving
VIEW ALL
Calories
762
Fat
39.9 g
Protein
43.5 g
Carbs
71.6 g
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Chicken with Green Beans, Eggplant & Muscadine Sauce
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Halve the Padrón Peppers (4).
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 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 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 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 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 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!
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!
Tags
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American
Lunch
Chicken
Shellfish-Free
Dinner
Vegetables
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