Chicken Breasts with Walnut Aillade
2 1/2 ounces shelled walnuts 2 ounces garlic -- peeled salt freshly ground pepper 1/4 pint walnut oil 1 handful chopped parsley 1 chicken breast per person 1/2 pint plain yoghurt
Ingredients
- 21/2 ounces shelled walnuts
- 2ouncegarlic -- peeled
- 1handfulchopped parsley
- 1chicken breast per person
- 1/2pint plain yoghurt
Directions
- 1
2 1/2 ounces shelled walnuts 2 ounces garlic -- peeled salt freshly ground pepper 1/4 pint walnut oil 1 handful chopped parsley 1 chicken br
- 2
Add 1 tablespoon cold water to help
- 3
Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise
- 4
Stir in the parsley
- 5
Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour
- 6
Wipe off surplus yoghurt
- 7
Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear
- 8
Spoon over the aillade and cook over low heat until chicken is done