I like to cut my big fat chicken breasts into more manageable tenders, but don't like buying the chicken tenders at the store (texture is bleh).

In a large bowl (or large Ziploc, my preference), whisk the olive oil, mustard, white wine, garlic, and dried thyme together.  Add the chicken, turning to coat.  Seal and refrigerate for at least 4 hours (up to 12 hours).
Preheat the oven to 425°F (218°C).

In a shallow dish such as a baking pan or a pie dish, combine the walnuts, flour, salt, and pepper together. Remove the chicken from the marinade, shake off any excess, and place it in the flour-walnut mixture.  Make sure each side gets generously coated, and pat it down to help it stick.

Heat 2-3 tablespoons of olive oil in an oven-safe skillet (like cast iron) over medium heat. Add the chicken and sear for 1 minute on each side...be as careful as possible when you flip them to try and keep the coating on them.

Transfer the skillet to the oven, cover loosely with aluminum foil, and bake for 15–20 minutes or until the chicken is fully cooked through (I go with 145 F at the thickest part for chicken breasts, and closer to 165 F for chicken thighs).

Whisk the glaze ingredients together and serve over chicken, garnishing with fresh parsley if desired.

Leftovers keep well in the refrigerator for a few days.  They're still delicious though the coating gets soggy.