Chicken Breasts with Walnut Aillade

2 1/2 ounces shelled walnuts

2 ounces garlic -- peeled

salt freshly ground pepper 1/4 pint walnut oil

1 handful chopped parsley

1 chicken breast per person

1/2 pint plain yoghurt

lemon juice groundnut 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 and cook over low heat until chicken is done. TWO FAT LADIES SHOW #FL1A02 MEAT

Posted by Leon & Miriam Posvolsky <[email protected]> on May 07, 1998, converted by MC_Buster.