Chicken Breasts with Walnut Aillade
Ingredients
55–60g walnut pieces
Cloves from 1 large garlic bulb, peeled
Salt
Freshly ground black pepper
160ml walnut oil
10–15g parsley, minced
1 chicken breast, half per person
300g plain yoghurt, approx.
A little lemon juice
Peanut oil or other cooking oil, for frying
Aillade
In a food processor, grind the walnuts and peeled garlic cloves as finely as possible.
Add 15ml cold water to help it come together.
Season with salt and pepper.
Slowly blend in the 160ml walnut oil until you have a thick sauce, almost like mayonnaise.
Stir in the minced parsley.
Chicken
Marinate the chicken breast in the 300g plain yoghurt, seasoned with salt, pepper, and a little lemon juice, for 30 minutes.
Wipe off the surplus yoghurt.
Heat a little peanut oil or other cooking oil in a frying pan.
Pan-fry the chicken for about 3 minutes each side to sear.
Spoon over the aillade.
Cook over a low heat until the chicken is done, about 12–15 minutes.
Got the recipe from Cooking with the Two Fat Ladies
Shop made some substitutions, does this still work with creme fraiche instead of greek yoghurt and do I need lemon juice specifically or will any acid work? I'm also hoping to do this with diced chicken breast instead of whole and serve it over something like penne pasta, I'd just like to make sure I'm not messing this up. Wiping off the marinade seems kind of wasteful, I was hoping it would form a sauce with the aillade? Pointers would be appreciated.