Whisk together olive oil, wine, honey, Dijon, garlic, salt, pepper, and thyme. Add chicken to a shallow dish and pour over marinade. Cover and refrigerate for at least 3 hours or overnight. Unless you’re in a hurry like me!

Toast walnuts in a dry frying pan until fragrant, not too much. Cool, then finely chop ideally in mortar and pestle. In a wide dish, combine all crust ingredients.

Remove chicken from marinade and lightly dab dry. Coat in flour, dip in a beaten egg, then press firmly into walnut mixture. Rest on parchment-lined tray refrigerated for at least 20 minutes. Ideally covered and a few hours.

Preheat oven to 400°F – 200°C.

In an oven-safe frying pan over medium heat, heat olive oil. Sear chicken 2 minutes per side until golden. Adjust heat if walnuts darken too quickly. Transfer pan to oven and roast 10-15 minutes or until chicken reaches 165°F – 74°C or a little less as they will continue cooking once resting. This can vary a lot depending on thickness. Mine were thick and took 15 minutes. Rest on a wire rack while making sauce.

Meanwhile, deglaze the pan with wine and add thyme. Simmer until reduced by half. Stir in mustard and honey. Remove from heat, pour in cream, season with salt and pepper and reduce until thick enough to coat but not too thick.

Slice chicken and serve with honey Dijon glaze on the plate first and a drizzle over the crust.