Chicken Breasts with Walnut Aillade
Chicken Breasts with Walnut Aillade recipe
Yield
4 servingsPrep
45 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | ounces |
walnuts
shelled |
|
| 2 | ounces |
garlic
peeled |
|
|
salt
|
*
|
||
|
black pepper
freshly ground |
*
|
||
| ¼ | pint |
walnut oil
|
*
|
| 1 | handful |
parsley leaves
chopped |
*
|
| 1 |
chicken breasts
|
*
|
|
| ½ | pint |
yogurt, plain
|
*
|
|
lemon juice
|
*
|
||
|
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 72.3 | ml/g |
walnuts
shelled |
|
| 57.8 | ml/g |
garlic
peeled |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 118 | ml |
walnut oil
|
*
|
| 1 | handful |
parsley leaves
chopped |
*
|
| 1 | each |
chicken breasts
|
*
|
| 237 | ml |
yogurt, plain
|
*
|
| 0 |
lemon juice
|
*
|
|
| 1 | x |
vegetable 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.
