Chicken Breasts with Walnut Aillade

Yields:	4 servings
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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.

This was fairly good, the beef was really tender.

Reviewed by Amer