Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta

By

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.

Google Ads
Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • 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

Details

Servings 4
Adapted from foodiewife-kitchen.blogspot.com

Preparation

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.

You'll also love

Review this recipe

Coconut Milk & Lemon Grass Braised Whole Chicken Crock Pot Santa Fe Cream Cheese Chicken