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.

Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta

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  • 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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