Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta

Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta

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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.

  • Prep Time


  • Total Time


  • Servings



  • 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


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.


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