Melt butter in a pan.
Add shallots, garlic and thyme and sauté for a minute.
Add mushrooms and reduce the heat.
Add grape juice, chicken stock and balsamic vinegar and stir.
Add salt and pepper powder and mix well.
Add the chicken pieces, and bring the sauce to boil on high heat.
Reduce heat and cook for around twenty minutes or till the chicken is cooked.
Serve hot garnished with parsley.