Yield: 4 servings
Measure | Ingredient |
---|---|
2½ ounce | Shelled walnuts |
2 ounces | Garlic, peeled |
\N \N | Salt |
\N \N | Freshly ground pepper |
¼ pint | Walnut oil |
\N \N | Handful chopped parsley |
1 \N | Chicken breast per person |
½ pint | Plain yoghurt |
\N \N | Lemon juice |
\N \N | Groundnut or other cooking |
\N \N | Oil |
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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