Ingredients
4large chicken breasts,boneless, skinless
⅓cupextra virgin olive oil,plus more for pan
¼cupDijon mustard
¼cupdry white wine,or chicken broth
3garlic cloves,minced
1tspdried thyme
1½cupswalnuts,finely diced
1cupall purpose flour,or whole wheat flour
1tspsalt
½tspfreshly ground black pepper
fresh parsley,for serving, optional
3tbspDijon mustard
⅓cuphoney
Preparation
Place the chicken, olive oil, mustard, white wine, garlic, and dried thyme in a large zipped-top bagger container. Seal shut, then give it a shake to combine.
Refrigerate for 4 hours or overnight.
Combine the walnuts, flour, salt, and pepper together in a shallow dish. Remove the chicken, shake off a little excess marinade and dip both sides of the chicken in the walnut mixture, coating it well.
Preheat the oven to 425 degrees F.
Over medium heat, heat 2 tablespoons of olive oil in an oven-safe skillet. Add the chicken and sear for 2 minutes, 1 minute on each side.
Transfer skillet to the oven and bake, covered loosely with aluminum foil, for 15 to 20 minutes or until the chicken is fully cooked through.
Whisk the honey and Dijon mustard together. Serve with chicken, and enjoy!
