Chicken breasts with walnut aillade

4 servings

Ingredients

Quantity Ingredient
2½ ounce Shelled walnuts
2 ounces Garlic, peeled
Salt
Freshly ground pepper
¼ pint Walnut oil
Handful chopped parsley
1 Chicken breast per person
½ pint Plain yoghurt
Lemon juice
Groundnut 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 ½ 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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