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Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta PRINT
- YIELD: 4 servings
What is a Walnut Aillaide Sauce? It’s a garlic sauce. This sauce is made with walnuts, walnut oil, and plenty of garlic and fresh parsley. With a food processor, it takes a minute or two to make and it turns into a creamy emulsion. Chicken is marinated in plain yogurt, and then pan seared and topped with this sauce. It’s a quick and delicious meal. As an optional condiment, I topped this with my savory tomato jam (separate recipe card that I have on Key Ingredient). I served this over polenta. The original recipe (except for the tomato jam) comes from “Two Fat Ladies” who are featured on The Cooking Channel.
Ingredients
| 2½ | ounces shelled walnuts |
| 2 | ounces garlic, peeled |
| Salt | |
| Freshly ground black pepper | |
| ¼ | pint (½ cup) walnut oil (or olive oil) |
| Handful chopped parsley | |
| 1 | chicken breast per person (up to 4) |
| ½ | pint (1 cup) plain yoghurt |
| 1-2 | Tbsp. Lemon juice |
| Groundnut (peanut) or other cooking oil |
Directions
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 (walnut sauce) and cook over low heat until chicken is done.
1980
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