Instructions
Method
1
Mix the sauce base ahead. In a measuring jug, stir together the grape juice, balsamic vinegar, and molasses until the molasses fully dissolves. Set beside the stove.
2
Pound and season. Cut each breast horizontally in half. Pound between plastic to an even 1 cm thickness. Season with salt and pepper on both sides.
3
Dredge in flour. Spread flour on a plate. Coat each cutlet lightly on both sides and shake off the excess.
4
Sear the chicken. Heat 1 tbsp oil + 1 tbsp butter in a wide 30 cm skillet over medium-high until the butter foams. Sear cutlets 3 min per side at ~375°F / 190°C until deep golden. Transfer to a plate, tent with foil.
5
Sear the mushrooms hard. Add remaining oil and butter. Turn heat to high. Spread mushrooms in a single layer, salt lightly. Don't stir for 4 minutes — let them release liquid, then brown. Stir and cook another 3 minutes until deeply golden.
6
Add shallot, garlic, thyme. Reduce heat to medium. Add shallot, garlic, thyme; cook 60 seconds until fragrant.
7
Deglaze with the grape-juice blend. Pour the mixed sauce base into the pan. Scrape the fond off the bottom with a wooden spoon. Simmer 4 minutes until reduced by roughly half and syrupy — an extra minute vs the wine version, because grape juice is less volatile.
8
Add broth and reduce. Pour in the chicken broth. Bring to a lively simmer. Reduce 4–5 minutes until the sauce coats the back of a spoon.
9
Cream (optional) and butter finish. For the American cream version, add heavy cream and simmer 60 seconds. Kill the heat. Swirl in cold butter cubes until the sauce goes glossy — do not boil after adding butter or the sauce splits.
10
Return the chicken. Slide the cutlets back in with any resting juices. Turn once to coat. Scatter with parsley. Serve immediately.
