Chicken Breasts With Walnut Aillade
Last updated 6/12/2012 12:58:45 AM. Recipe ID 21586. Report a problem with this recipe.
Title: Chicken breasts with walnut aillade
Yield: 4 Servings
2 1/2 oz Shelled walnuts
2 oz Garlic, peeled
Freshly ground pepper
1/4 pt Walnut oil
Handful chopped parsley
1 Chicken breast per person
1/2 pt Plain yoghurt
Groundnut or other cooking
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 and cook over low
heat until chicken is done.
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