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Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta


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.

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  • 2 1/2 ounces shelled walnuts
  • 2 ounces garlic, peeled
  • Salt
  • Freshly ground black pepper
  • 1/4 pint (1/2 cup) walnut oil (or olive oil)
  • Handful chopped parsley
  • 1 chicken breast per person (up to 4)
  • 1/2 pint (1 cup) plain yoghurt
  • 1-2 Tbsp. Lemon juice
  • Groundnut (peanut) or other cooking oil


Servings 4
Adapted from


Step 1

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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