Bon Appetit/September 2002

Walnut-Crusted Chicken with Honey-Mustard Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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



1 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.
2 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.
3 Transfer chicken to plates. Drizzle with honey-mustard sauce. Sprinkle with parsley and garnish with lemon.

Back