- Preheat oven to 400 degrees.
- Warm an oven-proof sauté pan over medium-high heat and add vegetable oil. While heating, lightly season chicken breasts with salt and pepper.
- When oil just begins to smoke, carefully add chicken, skin side down.
- Sear until skin is medium golden brown, then turn and immediately reduce heat to medium low. Add onion, garlic, and muscadine grape halves.
- Cook until onion and garlic are lightly browned, then add muscadine juice (careful of splatters!).
- Place pan in oven for 10–15 minutes, until the thickest part of chicken is 160 degrees. During cooking, check sauce. If cooking dry, add some chicken broth.
- Remove pan from oven. (Don’t forget the handle is very hot!) Remove chicken and set aside.
- Place pan over high heat and add broth and parsley. Reduce until sauce is a syrupy glaze. Immediately remove from heat and let sit for 30–60 seconds. Add butter, check seasoning, and salt and pepper to taste.
- Return chicken to pan and ladle sauce over until well glazed. Serve with rice or roasted potatoes and sautéed local vegetables.