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RECIPE
11 INGREDIENTS9 STEPS1hr 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.
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Estimated Total: Estimated Total:
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
1hr 10min
Total Time
$5.20
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
Salt and Pepper
3/4 cup
Muscadines
3 Tbsp
Vegetable Oil
2
Fresh Marjoram
4 oz
Chicken Stock
4
Padrón Peppers , halved
1 1/2 cups
2 Tbsp
1/3 cup
or Any Hard Cheese
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Nutrition Per Serving

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CALORIES
754
FAT
39.8 g
PROTEIN
43.5 g
CARBS
69.9 g

Cooking Instructions

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Step 1
Halve the Padrón Peppers (4) .
Step 2
Season Tyson® Chicken Breasts (8 oz) with Salt and Pepper (to taste) , and set aside at room temperature.
Step 3
To peel & 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 to taste with Salt and 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!
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Nutrition Per Serving
Calories
754
% Daily Value*
Fat
39.8 g
51%
Saturated Fat
27.5 g
138%
Trans Fat
0.0 g
--
Cholesterol
108.8 mg
36%
Carbohydrates
69.9 g
25%
Fiber
16.9 g
60%
Sugars
31.3 g
--
Protein
43.5 g
87%
Sodium
281.4 mg
12%
Vitamin D
0.1 µg
0%
Calcium
338.2 mg
26%
Iron
9.2 mg
51%
Potassium
2026.4 mg
43%
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