1/2 cup plus 3 tablespoons olive oil
1/4 cup plus
3 tablespoons Dijon mustard
1/4 cup dry white wine
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
4 skinless boneless chicken breast halves
6 tablespoons honey
1-1/2 cups finely chopped walnuts
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
chopped fresh parsley
lemon wedges

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

Preheat oven to 425 F. Whisk honey and 3 tablespoons mustard in small bowl. Mix walnuts, flour, salt, and pepper in pie dish. Remove chicken from marinade; shake off excess. Coat chicken on both sides with walnut mixture. Heat 3 tablespoons oil in large ovenproof 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 to plates. Drizzle with honey-mustard sauce. Sprinkle with parsley and garnish with lemon.
Bon Appetit/September 2002