• 1 kg salad or new potatoes
  • 150 g green seedless grapes
  • 1 tbsp extra-virgin olive oil
  • 2 tsp lemon juice
  • 6 skinless chicken breast fillets
  • 4 generous tbsp French’s classic yellow mustard (or Dijon)
  • 75 g plain flour
  • olive oil, for frying
  • 70 g wild rocket
  • 2 tbsp tiny capers, drained


  1. 1

    Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10-12 minutes or until tender. Drain, allow to cool a little, then peel the skins from the potatoes (or you can leave them on if you prefer). Slice lengthways into three and return to the pan.

  2. 2

    For the dressing, put the grapes in a food processor and blitz for 1 minute on high to purée, then pass through a sieve set over a bowl to press out the juice. Discard the grape skins. Whisk the oil and lemon juice into the grape juice and season. Drizzle a little of the grape dressing over the potatoes and season lightly.

  3. 3

    Cut each chicken breast fillet lengthways into 5-6 wide strips. Put the mustard in a large shallow bowl, add the chicken and season with salt and pepper. Sprinkle with the flour and toss to coat.

  4. 4

    Pour in enough olive oil to just cover the base of a large nonstick frying pan. Set over a moderate heat, add a third of the chicken strips and fry for 6-7 minutes, turning once. When golden and cooked through, transfer to a tray lined with kitchen paper to drain. Repeat with the remaining two batches of chicken strips.

  5. 5

    On a platter, arrange the potatoes and chicken strips with the rocket and capers. Drizzle over the remaining grape dressing and serve.


    Get ahead: make the dressing and cut the chicken into pieces the day before; chill. Cook, peel and slice the potatoes a few hours ahead. Cook the chicken up to an hour ahead.


    Kitchen secret: piccata is traditionally made with veal but chicken is the top choice in the US.

Nutritional Details

Each serving provides
  • Energy 967kj 231kcal 12%
  • Fat 4.3g 6%
  • Saturates 0.7g 4%
  • Sugars 3.4g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 481kj/115kcal

Each serving provides

19.1g carbohydrate 2.3g fibre 27.9g protein

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