Title: Chicken breasts with walnut aillade
 Categories: 
      Yield: 4 Servings
 
  2 1/2 oz Shelled walnuts
      2 oz Garlic, peeled
           Salt
           Freshly ground pepper
    1/4 pt Walnut oil
           Handful chopped parsley
      1    Chicken breast per person
    1/2 pt Plain yoghurt
           Lemon juice
           Groundnut or other cooking
           Oil
 
  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.