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Pour yourself a glass of Ethereal White Wine.
Assemble the C&T olive oil, Dijon mustard, Ethereal white wine, minced garlic, and dried thyme in a large Zip-lock. Add the chicken breast, seal shut and shake well.
Refrigerate for 4-12 hours to allow flavors to meld and permeate the chicken.
Preheat oven to 425°F (218°C).
Combine chopped walnuts, flour, salt, and pepper together in a shallow dish or baking pan.
Remove chicken from bag and carefully shake off excess marinade. Press both sides of the chicken into the walnut mixture.
Heat 2-3 tablespoons of C&T olive oil in an oven-safe skillet over medium heat. When oil is slightly sizzling, add the chicken and sear for 1 minute on each side.
Remove the skillet from heat, cover loosely with aluminum foil and transfer to the preheated oven. Bake chicken for 15-20 minutes or until fully cooked through.
Whisk Dijon Mustard and Honey together to create the glaze.
Garnish the chicken with fresh parsley and serve with honey mustard glaze.