Ingredients

• 2 1/2 ounces shelled walnuts
• 2 ounces garlic, peeled
• Salt
• Freshly ground black pepper
• 1/4 pint (1/2 cup) walnut oil
• Handful chopped parsley
• 1 chicken breast per person (up to 4)
• 1/2 pint (1 cup) plain yoghurt
• Lemon juice
• Groundnut (peanut) or other cooking oil

Instructions

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.
2. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt.
3. 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.
4. Yield: 4 servings