How To make 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
lemon juice groundnut or other cooking 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 1/2 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. TWO FAT LADIES SHOW #FL1A02 MEAT
Posted by Leon & Miriam Posvolsky <miriamp@pobox.com> on May 07, 1998, converted by MC_Buster.