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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1/2 cup plus 3 tbsp. olive oil 1/4 cup Dijon mustard 1/4 cup dry white wine 4 cloves garlic, peeled and minced 1 tsp. dried thyme 4 boneless, skinless chicken breast halves, about 6 ounces each 1 1/2 cups finely chopped walnuts 1 cup all purpose flour 1 tsp. salt 1/2 tsp. pepper
Sauce: 9 tbsp. honey 4 1/2 tbsp. Dijon mustard
Directions
Stir together 1/2 cup oil, Dijon, wine, garlic and thyme in a medium bowl. Add the chicken and turn to coat. Cover and refrigerate the chicken at least 4 hours.
Preheat the oven to 425 degrees. Heat the remaining 3 tbsp. oil in a large ovenproof skillet. Stir together the walnuts, flour, salt and pepper in a medium bowl. Remove the chicken from the marinade, shaking off the excess and coat on both sides with the walnut mixture, pressing to adhere. Add the chicken to the skillet and cook until golden, about 3 minutes per side. Transfer the skillet to the oven and bake the chicken about 10 to 12 minutes until cooked through. Divide the chicken between plates, drizzle with the sauce and serve immediately.
Sauce: Stir together the honey and mustard in a small bowl.
Serves 4.
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