WALNUT-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE

WALNUT-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE image

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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.