Name: Chicken Breasts with Walnut Aillade
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Ingredients: 2 1/2 ounces shelled walnuts; 2 ounces garlic, peeled; Salt; Freshly ground black pepper; 1/4 pint (1/2 cup) walnut oil; Handful chopped parsley; 1 chicken breast per person (up to 4); 1/2 pint (1 cup) plain yoghurt; Lemon juice; Groundnut (peanut) or other cooking oil

Directions

In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley.
Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt.
Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce) and cook over low heat until chicken is done.
Yield: 4 servings

Chicken Breasts with Walnut Aillade

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