Walnut Crusted Chicken With Honey Mustard Sauce Recipe

Ingredients

1/2 cup plus 3 tbsp. olive oil

1/4 cup plus 3 tbsp. Dijon mustard

1/4 cup dry white wine

4 garlic cloves, minced

2 tsp. chopped fresh thyme

4 skinless boneless chicken breast halves

6 tbsp. honey

1 1/2 cups finely chopped walnuts

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. ground black pepper

chopped fresh parsley and lemon wedges for garnish

Preparation

Whisk 1/2 cup oil, 1/4 cup cup mustard, wine, garlic, and thyme in a medium bowl. Add chicken and turn to coat. Cover and chill at least 4 hours and up to a day.

Preheat oven to 425 degrees F. Whisk honey and 3 tbsp. mustard in a small bowl. Set aside.

Mix walnuts, flour, salt and pepper in a pie dish. Remove chicken from marinade; shake off excess. Coat chicken on both sides with walnut mixture. Heat 3 tbsp. oil in a large oven-proof skillet over medium-high heat. Add chicken and cook until golden, about 3 minutes per side. Transfer skillet to oven; bake chicken until cooked through, about 12 minutes.

Transfer chicken pieces to plates. Drizzle with honey-mustard sauce. Sprinkle with parsley and garnish with lemon, and serve.