Directions:

• 1

  In a large skillet, sauté mushrooms in 1 tablespoon of the olive oil until lightly caramelized. Remove mushrooms from heat and set aside in a small bowl.

• 2

  Slice each chicken breast lengthwise, making four thinner pieces of chicken total. Season the chicken breasts with salt and pepper.

• 3

  Heat remaining olive oil in the same skillet and brown chicken breasts on each side until almost done. Remove from skillet and set aside.

• 4

  Deglaze the pan with the 1/2 cup red grapes juice. Add the garlic. Continue to cook until sauce is reduced to be thick.

• 5

  Add cream and reduce slightly. Add the chicken stock and continue to reduce slightly until sauce coats the back of a spoon.

• 6

  Add chicken breasts into the skillet, add the mushrooms and spoon sauce over top. Simmer, uncovered, until chicken is cooked through, about 5 minutes.

• 7

  Swirl butter into the sauce remaining in the skillet, season to taste with salt and pepper and allow to reduce slightly. Add a splash of red grapes juice to the sauce and pour over the chicken. Serve immediately.