In the fascinating book Goose Fat and Garlic,
In a food processor grind the walnuts and garlic as finely as you can. Add
Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and a little lemon juice, for half an hour. Wipe off surplus yoghurt.
Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to seal. Spoon over the aillade and cook over a low heat until the chicken is done.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.