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    Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta

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    Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta

    Photo by Foodiewife F.

    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

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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.


    Nutrition

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