1.Heat half the oil in large frying pan, cook chicken, uncovered, until cooked through. Remove from pan, cover to keep warm.
2.Cook shallot and garlic in same heated pan, stirring, until onion softens. Add wine, bring to the boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add stock, honey and mustard, cook, stirring, about 5 minutes or until liquid is reduced by half. Remove from heat, stir in nuts.
3.Place mesclun with combined juice and remaining oil in medium bowl, toss gently. Cut chicken in half crossways, drizzle with sauce. Serve chicken with mesclun and pear.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.