Chicken Breasts with Walnut Aillade
Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Recipe Details
- Level: Intermediate
- Total Time: 1 hr
- Prep Time: 15 min
- Inactive Time: 30 min
- Cook Time: 15 min
- Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 500
- Total Fat: 43 g
- Saturated Fat: 5 g
- Carbohydrates: 10 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 21 g
- Cholesterol: 58 mg
- Sodium: 444 mg
Ingredients
- 2 1/2 ounces shelled walnuts
- 2 ounces garlic, peeled
- Salt
- Freshly ground black pepper
- 1/4 pint (1/2 cup) walnut oil
- Handful chopped parsley
- 1 chicken breast per person (up to 4)
- 1/2 pint (1 cup) plain yoghurt
- Lemon juice
- Groundnut (peanut) or other cooking oil
Instructions
- Place the walnuts and garlic in a food processor and grind until finely chopped. Add 1 tablespoon cold water to assist the process. Season with salt and pepper, then gradually incorporate the oil, blending until the mixture thickens to a mayonnaise-like consistency. Stir in the chopped parsley.
- Coat the chicken breasts in plain yoghurt, seasoning with salt, pepper, and a squeeze of lemon juice. Allow them to marinate for 30 minutes, then pat off any excess yoghurt before cooking.
- Warm some oil in a frying pan over medium heat. Sear the chicken breasts for about 3 minutes on each side. Spoon the walnut aillade over the chicken, reduce the heat, and continue cooking until the chicken is fully cooked through.
Categories:
