grape juice Chicken



How to make grape juice Chicken. This is a 30 minute recipe loaded mainly with chicken, mushrooms and grape juice, I love that the sauce has so much rich flavor, but it feels light and so, so satisfying, yum. And then it’s got those meaty mushrooms, I love that they’re thickly sliced. And this thickly slicing gives them that much more flavor. restaurant quality, and an easy weeknight meal, so let’s get started! We’ll start with some quick prep.

You’ll need eight ounces, or half a pound, of brown mushrooms. Thickly slice those up and set them aside. Next, finely mince two large garlic cloves. Also, finely chop two tablespoons of fresh parsley, you can use flat leaf or Italian parsley, and I like to chop a little extra to garnish the top.

And for this grape juice Chicken You’ll need: two large chicken breasts. Cut those in half lengthwise so you end up with four even cutlets. For more even cooking times, it helps to pound the chicken between some layers of plastic wrap to about 1/3 to 1/4 inch thick. You can pound the chicken using the flat side of a meat mallet, or a variety of other kitchen tools.

Season the chicken all over with half a teaspoon of salt, and a quarter teaspoon of black pepper. Pour 1/4 cup flour into a shallow bowl, then dip each chicken cutlet, shaking off the excess flour. Dredging the chicken in flour will give it a beautiful golden crust, and will help thicken up the sauce.

Place a large skillet over medium heat, and add two tablespoons of olive oil, and one tablespoon of butter. Once the butter is melted and the oil is hot, add the chicken to the pan in a single layer. Saute about three minutes per side, or until the chicken is golden brown and just cooked through.

With chicken, I like to double check with an instant read thermometer to make sure it’s reached a safe 165 degrees Fahrenheit. Once the chicken is done, remove it to a plate and cover with foil to keep it warm. Add your thickly sliced mushrooms with more oil as needed, and saute those for another five minutes, until the mushrooms are soft and golden. Once the mushrooms are done, sprinkle the top with half a teaspoon of onion powder, and two minced garlic cloves.

Saute for another 30 seconds, stirring constantly, or until the garlic is fragrant. Add 3/4 cup of grapy juice, 1 Tbsp of brandy. Boil that down for about four to five minutes, or until most of the liquid is evaporated, then add 3/4 cup of chicken stock. While stirring the sauce, slowly pour in half a cup of heavy whipping cream, then bring it to a simmer and continue to cook the sauce another four to five minutes, or until it’s slightly thickened.

Season the sauce at the end with another quarter teaspoon of salt, or add salt to taste. Once the sauce has reached your desired consistency, add the chicken cutlets back to the pan, and sprinkle the top all over with two tablespoons of fresh parsley. Spoon the sauce all over the chicken cutlets, and keep it on the heat just until the chicken is heated through, then take it off the stove and serve.



  • 4 chicken breasts
  • salt and pepper
  • ½ cup/ 60 g flour
  • 2 tbsp olive oil
  • 3 small shallots chopped
  • 1 cup/100g chestnut mushrooms sliced
  • 1 tbsp flour
  • ½ cup of grape juice + 2 Tbsp of brandy
  • 1 cup/250 ml chicken stock
  • flat leaf parsley

grape juice Chicken


1 ) Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than ½ inch. Sprinkle with salt and pepper on both sides and dredge in flour.

2 ) Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.

3 ) To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add ½ cup grapy juice and 2 Tbsp of brandy mixed together, and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.

4 ) Serve sprinkled with chopped parsley and a side dish of your choice.





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I'm Sarah. I'm an Author, Blogger, Editor at I love to share my expertise here with audience. I'm a specialist in cooking or at least that's what I'm doing here at, and if you have any question or concern, please contact me here: @Homecarestuff