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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