Yoghurt/Creme Fraiche substitution? Chicken Breasts with Walnut Aillade Ingredients 55–60g walnut pieces Cloves from 1 large garlic bulb, peeled Salt Freshly ground black pepper 160ml walnut oil 10–15g parsley, minced 1 chicken breast, half per person 300g plain yoghurt, approx. A little lemon juice Peanut oil or other cooking oil, for frying Aillade In a food processor, grind the walnuts and peeled garlic cloves as finely as possible. Add 15ml cold water to help it come together. Season with salt and pepper. Slowly blend in the 160ml walnut oil until you have a thick sauce, almost like mayonnaise. Stir in the minced parsley. Chicken Marinate the chicken breast in the 300g plain yoghurt, seasoned with salt, pepper, and a little lemon juice, for 30 minutes. Wipe off the surplus yoghurt. Heat a little peanut oil or other cooking oil in a frying pan. Pan-fry the chicken for about 3 minutes each side to sear. Spoon over the aillade. Cook over a low heat until the chicken is done, about 12–15 minutes.…