Chicken Breasts with Walnut Aillade Recipe

Name: Chicken Breasts with Walnut Aillade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a food processor grind the walnuts and garlic.
2
Add 1 tablespoon cold water to help.
3
Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise.
4
Stir in the parsley.
5
Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour.
6
Wipe off surplus yoghurt.
7
Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear.
8
Spoon over the aillade and cook over low heat until chicken is done.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 ounces walnuts shelled, 2 ounces garlic peeled, 1 x salt, 1 x black pepper freshly ground, and more.

Yes, Chicken Breasts with Walnut Aillade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts with Walnut Aillade

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