Looking like a freshly chef-made demi-glace, the remarkable sauce here is actually made from freshly extracted grape juice. In addition, whole grapes are roasted until they shrivel, creating tiny explosions of intense flavor in your mouth.
1-1/2 pounds small seedless grapes (half red, half green)
4 tablespoons unsalted butter, chilled
4 skinless, boneless chicken breasts, 8 ounces each
(optional garnish: finely snipped fresh chives)
Preheat the oven to 375 degrees. Remove the grapes from their stems. Put half the grapes on a rimmed baking sheet. Roast 1 hour, turning after 30 minutes. Puree the uncooked grapes in a food processor until very smooth; strain the juice through a sieve, pressing down hard on the skins.
Melt 2 tablespoons of the butter in a large skillet. Season the chicken with salt and pepper and cook over high heat for 4 minutes on each side. Add the grape juice and cook until the chicken is cooked through and the juice becomes syrupy, about 5 minutes. Transfer the chicken to a platter. Add the remaining butter to the pan and cook, stirring over high heat, 1 minute. Add the roasted grapes and cook 1 minute longer. Pour the sauce over the chicken. (Sprinkle with chives.) Serves 4