Recipe - Chicken Breasts With Walnut Aillade

2 One half ounce Walnuts; shelled
2 Cloves garlic; peeled
Salt
Freshly ground pepper
One fourth pt Walnut oil
1 bn Parsley; chopped
6 Chicken breasts
One half pt Plain yoghurt
Lemon juice
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 One half 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 and cook over low heat until
chicken is done.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1A02

Posted to MCRecipe Digest V1 #789 by Sue suechef@sover.net on Sep 18,
1997