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