Pan-Fried Chicken Breasts with Walnut Aillade adapted from Cooking With The Two Fat Ladies by Wright and Paterson Recipe

Ingredients

1/2 cup walnut pieces
3 to 4 large garlic cloves
1 tbs cold water
2/3 cup walnut oil
a handful of minced parsley
6 boneless skinless chicken breast halves
1 & 1/4 cup plain yogurt
the juice of a lemon
kosher salt and freshly ground black pepper
olive oil

Preparation

Step 1

In a food processor finely grind the walnuts and garlic. Add in 1 tbs cold water to help it come together. Season with 1 tsp kosher salt and a few grinds of black pepper. Then slowly pour in the oil while the food processor is running, until you have a thick sauce almost like a mayonnaise. Stir in the parsley. *This can be made a couple days in advance, store refrigerated in a container with a tight fitting lid.

Mix together the yogurt and lemon juice in a shallow bowl. Season the chicken well with salt and pepper. Place the chicken in the yogurt and marinate for 30 minutes to an hour. Wipe off the excess yogurt.

Heat just enough oil to cover the bottom of a large skillet and pan-fry the chicken. Sear the chicken for about 3 minutes on each side, or until the chicken is browned. Spoon the aillade over the chicken. Reduce the heat to low and cook until the chicken is cooked through.