Chicken Breasts With Walnut Aillade
Serving Size : 6
Ingredients for prepare Chicken Breasts With Walnut Aillade
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | ounces | walnuts - shelled |
| 2 | cloves | garlic - peeled |
salt
freshly ground pepper
chicken breasts with walnut aillade |
| 1/4 | pint | walnut oil |
| 1 | bunch | parsley - chopped |
| 6 | | chicken breasts |
| 1/2 | pint | plain yogurt |
recipe Chicken Breasts With Walnut Aillade
In a food processor grind the walnuts and garlic. Add
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1 tablespoon cold water to help. Season with salt and pepper and slowly
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beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the
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parsley. Marinate the chicken breasts in the yogurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe
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off surplus yogurt. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each
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side to sear. Spoon over the aillade and cook over low heat until chicken is
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done.
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