Chicken Breasts with Walnut Aillade

• 2 1/2 ounces walnuts shelled
• 2 ounces garlic peeled
• 1 x salt
• 1 x black pepper freshly ground
• 1/4 pint walnut oil
• 1 handful parsley leaves chopped
• 1 each chicken breasts
• 1/2 pint yogurt, plain
• lemon juice
• 1 x vegetable oil

1. In a food processor grind the walnuts and garlic.
2. Add 1 tablespoon cold water to help.
3. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise.
4. Stir in the parsley.
5. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour.
6. Wipe off surplus yoghurt.
7. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear.
8. Spoon over the aillade and cook over low heat until chicken is done.

walnuts, garlic, salt, black pepper, walnut oil, handful parsley, chicken breasts, yogurt, lemon juice, vegetable oil

Taken from recipeland.com/recipe/v/chicken-breasts-walnut-aillade-32456 (may not work)