Best 5 Chicken Breasts With Walnut Aillade Recipes
**Discover a delightful culinary journey with our diverse collection of chicken breast recipes featuring walnut aillade, a rich and flavorful sauce made from walnuts, garlic, and herbs.** From the classic Chicken Breasts with Walnut Aillade, bursting with savory and nutty flavors, to the tantalizing Chicken with Walnut Aillade and Roasted Vegetables, offering a vibrant medley of textures and colors, each dish promises a unique and unforgettable dining experience. For those seeking a lighter option, the Chicken Breasts with Walnut Aillade and Spinach provides a healthy and satisfying meal, packed with nutrients. Additionally, the versatile Walnut Aillade sauce shines as a perfect accompaniment to grilled or roasted chicken, elevating the flavors of your favorite poultry dishes. Get ready to embark on a culinary adventure, where the bold and harmonious flavors of walnut aillade take center stage, transforming ordinary chicken breasts into extraordinary culinary creations.
Here are our top 5 tried and tested recipes!
CHICKEN BREASTS WITH WALNUT AILLADE
Steps:
- 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 [email protected] Recipe by: TWO FAT LADIES #FL1A02 Posted to MC-Recipe Digest V1 #789 by Sue on Sep 18, 1997
Nutrition Facts : Calories 1812 calories, Fat 93.36825125 g, Carbohydrate 8.11752541666667 g, Cholesterol 552.42 mg, Fiber 0.87542080984513 g, Protein 224.16767875 g, SaturatedFat 11.27260975 g, ServingSize 1 1 Serving (1117g), Sodium 672.61425 mg, Sugar 7.24210460682154 g, TransFat 7.03113179166668 g
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
- Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
WALNUT CHICKEN
Provided by Food Network
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
- In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
- Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
- Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
- Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.
CHICKEN BREASTS WITH WALNUT AILLADE
Steps:
- 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 ½ 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.
Nutrition Facts :
CHICKEN BREASTS WITH WALNUT AILLADE, TOMATO JAM AND POLENTA RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- 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 (walnut sauce) and cook over low heat until chicken is done.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
- Choose high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic ingredients whenever possible.
- Don't overcrowd the pan: When searing the chicken breasts, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
- Cook the chicken to the proper temperature: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest before slicing: Once the chicken is cooked, let it rest for a few minutes before slicing. This will help the juices redistribute and prevent the chicken from drying out.
- Make sure the walnuts are toasted: Toasting the walnuts will bring out their flavor and make them more fragrant.
- Use a good quality olive oil: Olive oil is a key ingredient in this dish, so make sure you use a good quality oil that has a fruity flavor.
- Season the chicken breasts generously: Don't be afraid to season the chicken breasts generously with salt and pepper. This will help to enhance their flavor.
- Serve the chicken breasts with your favorite sides: This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
This recipe for Chicken Breasts with Walnut Aillade is a delicious and easy-to-prepare dish that is perfect for a weeknight meal. The chicken breasts are seared until golden brown and then simmered in a flavorful sauce made with walnuts, garlic, and white wine. The dish is finished with a sprinkle of fresh parsley and served with your favorite sides.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
