Finely chopped parsley (use Italian parsley if you have it)
a small amount
Season the chicken with salt and pepper. Dust lightly with flour. Cut up the mushrooms into easy-to-eat pieces.
Slice the garlic thinly. Cut the grapes in half; if they have seeds, remove them. (You don't need to peel.)
Heat 1.5 tablespoons of olive oil in a frying pan. Place the chicken in the frying pan and cook until crispy on both sides. Take the chicken out of the pan and set aside.
Add another tablespoon of olive oil to the frying pan after the chicken has been removed. Put in the garlic, herbs and mushrooms, and sauté until the garlic is fragrant.
When the garlic smells nice and the mushrooms have been lightly cooked, put in the chicken and grapes, and sauté for about a minute.
After the chicken and grapes have been sautéed, add the white wine, and simmer over high heat until it has reduced by half.
Once the wine has been reduced, turn the heat down to medium and add the honey, soy sauce and grainy mustard. Simmer quickly for about 1-2 minutes.
Add the chopped parsley, mix it in and the dish is done It's perfect with well chilled dry white, rosé, or beer!
Story Behind this Recipe
Grapes are very nice in desserts, but it's a great fruit that you can use in all kinds of dishes. This recipe was born out of a desire to enjoy in-season grapes more! I rearranged an Italian country dish Japanese-style.
Each simmering stage only takes a short time, so be careful not to overcook this. Also be careful not to burn the garlic.