Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Chicken Breasts with Walnut Aillade
- Level: Intermediate
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 500
- Total Fat
- 43
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 58
- Sodium
- 444
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
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