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.


  • 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


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.