Pan-Fried Chicken Breasts with Walnut Aillade
So, what is an aillade sauce? It’s a garlic sauce! Added to the sauce are finely ground walnuts and walnut oil. The chicken is marinated in yogurt and some lemon juice, then pan-fried and finished off with this delectable sauce. Your dinner guest will be so impressed with the presentation and the flavors that work in perfect harmony.
Servings 6 people
Calories 326kcal
Ingredients
- 2 1/2 ounces shelled walnuts
- 2 cloves garlic peeled
- Salt
- Freshly ground black pepper
- 1/2 cup 1/2 walnut oil (or olive oil
- Handful chopped parsley
- 4 boneless, skinless, chicken breasts
- 1 cuppint plain yogurt
- 1-2 Tbsp. Lemon juice
- walnut oil or peanut oil
Instructions
- 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 yogurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yogurt.
- Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce and cook over low heat until chicken is done.
- Optional: Serve over creamy polenta and top with Savory Tomato Jam (recipe link in notes)
Notes
To guild the lilly with this recipe, spoon over my Savory Tomato Jam recipe.
Adapted from Cooking With The Two Fat Ladies by Wright and Paterson, Cooking Channel