Chicken Breasts with Walnut Aillade

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: 30 min
Cook: 15 min
YIELD:
LEVEL: Intermediate

ingredients

  • 2 1/2 ounces shelled walnuts
  • 2 ounces garlic, peeled
  • Salt
  • Freshly ground black pepper
  • 1/4 pint (1/2 cup) walnut oil
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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

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