Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Chicken Breasts with Walnut Aillade

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 15 min
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2 1/2 ounces shelled walnuts

2 ounces garlic, peeled


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


  1. 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.
  2. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt.
  3. 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.
  4. Yield: 4 servings