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Categories:
walnuts garlic salt black pepper walnut oil handful parsley chicken breasts yogurt lemon juice vegetable oil
Viewed: 25 - Published at: 3 years agoIngredients
- 2 1/2 ounces walnuts shelled
- 2 ounces garlic peeled
- 1 x salt
- 1 x black pepper freshly ground
- 1/4 pint walnut oil
- 1 handful parsley leaves chopped
- 1 each chicken breasts
- 1/2 pint yogurt, plain
- lemon juice
- 1 x vegetable oil
Method
- 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.
