Wash the grapes and pat dry. In the bowl of a high speed blender, add the grapes. Process until liquified. Using a fine mesh sieve, strain the skins from the grapes until you have about 2 cups of grape juice. Chill until needed for the sauce.

Pre-heat oven to 400 degrees. Pat the chicken breasts dry. Lightly salt the chicken. Pour the spice mix into a shallow dish and coat the chicken on both sides liberally. Add 2 TBSP of olive oil to a large over proof skillet. Once smoking, add the spice coated chicken and cook for 3-4 minutes per side until a golden brown crust is formed. Place the pan in the 400 degree oven and cook the chicken for 15 minutes. Remove pan from the oven and carefully place back on the stove. Place the chicken, covered, onto a platter while you prepare the sauce.

To the fat left in the pan, add the remaining olive oil. Add the shallots cut side down. Cook the shallots on medium high heat until charred on one side.

Add 2 tsp of the bouillon concentrate to 1 cup of water and mix well. Pour into the hot pan with the shallots, scraping up any brown bits as you cook the chicken broth. Add in the 2 cups of fresh grape juice, wine and butter. Stir gently to combine the sauce. Nestle the chicken with any juices back into the pan. Simmer on low, uncovered, until the sauce is reduced by half. About 10 minutes. Stir in the reserved 2 cups of whole grapes and rosemary sprig and let cook for about 4-5 minutes.

Plate the chicken onto a platter with the shallots, grapes and rosemary. Spoon the sauce over the chicken to coat.