| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Uncatagoriz, Two fat lad |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
oz |
Walnuts; shelled |
| 2 |
|
Cloves garlic; peeled |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/4 |
pt |
Walnut oil |
| 1 |
bn |
Parsley; chopped |
| 6 |
|
Chicken breasts |
| 1/2 |
pt |
Plain yoghurt |
|
|
Lemon juice |
|
|
Cooking oil |
INSTRUCTIONS
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.
Formatted by suechef@sover.net
Recipe by: TWO FAT LADIES #FL1A02
Posted to MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18,
1997
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