French cuisine is famous for its sophistication in combining ingredients and flavors. Accordingly, chicken with nut and honey mustard sauce is very popular because of its crispy shell, soft chicken and rich sauce.
To make chicken with nut and mustard filling, housewives need to prepare 2 parts of bonesless, skinless chicken breast (about 500g; 20ml olive oil; 60ml white wine; 15ml honey; 15ml Dijon mustard; 2 cloves garlic; 2.5gr sea salt; 1.25gr ground black pepper; 2.5gr fresh thyme leaves.
For the walnut peel, you need 30gr of all-purpose flour; 1 chicken egg; 90gr of walnuts; 30gr of banh mi scrap (or fried dough sticks); 1gr of sea salt; 0.5gr of ground black pepper; 1gr of thyme leaves.
For the mustard greens, you need 15ml of yellow mustard; 5ml of honey; 60ml of white wine; 1gr of fresh thyme leaves; 120ml of fresh ice cream; salt and pepper...
Once the above ingredients are fully prepared, proceed to marinate the chicken in a large bowl, mixing the same olive oil, white wine, honey, Dijon mustard, garlic, salt, pepper and thyme leaves. Mix well so that the chicken absorbs the spices and then cover tightly to marinate in the refrigerator for at least 3 hours or overnight.
Roast the walnuts in a pan until fragrant, then let them cool and mince. In a large plate, mix the chopped walnuts, the banh mi crust, thyme leaves, salt and pepper.
Take the chicken out of the refrigerator, pat slightly with a tissue before rolling the chicken through flour, then dipped in the egg to beat, then rolled more through the walnut mixture so that the sides are stuck. Put each piece of chicken in the baking tray lined with candle paper and marinate in the refrigerator for about 20 minutes.
In a heat-resistant pan, heat a little olive oil over medium heat. Simmer the chicken pan on each side for about 2 minutes until golden brown.
Preheat the oven to about 200°C, add the chicken pan to the oven for about 10 - 15 minutes until golden brown. Take out the chicken and let it rest for a few minutes before slicing thinly.
In the pan, grilled chicken, poured white wine and added thyme leaves and boiled. Add yellow mustard and honey, stir well. turn off the heat, add a little ice cream, season with salt and pepper to taste, boil until smooth.
Pour the honey mustard sauce over a plate and place each piece of chicken on top, housewives can decorate with a few fresh thyme leaves or parsley to make it more eye-catching.
