INGREDIENTS
4
large boneless skinless chicken breasts
1/3 cup
extra virgin olive oil, plus more for pan
1/4 cup
dijon mustard
1/4 cup
dry white wine (or chicken broth)
3
garlic cloves, minced
1 tsp
dried thyme
1
and 1/2 cups (190g) finely diced Diamond of California walnuts
1 cup
all-purpose or whole wheat flour
1 tsp
salt
1/2 tsp
freshly ground black pepper
optional: fresh parsley for serving
3 tbsp
dijon mustard
1/3 cup
honey