Walnut-Crusted Chicken With Honey-Mustard Sauce

• 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

1. 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.
2. Preheat oven to 425 degrees F. Whisk honey and 3 tbsp. mustard in a small bowl. Set aside.
3. 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.
4. Transfer chicken pieces to plates. Drizzle with honey-mustard sauce. Sprinkle with parsley and garnish with lemon, and serve.

olive oil, dijon mustard, white wine, garlic, thyme, chicken breast halves, honey, walnuts, flour, salt, ground black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/walnut-crusted-chicken-with-honey-mustard-sauce-50107443 (may not work)