Chicken Ranch Dijon

By á-17861

Published: May 16, 2013

Source:

Susan M.

Ingredients

• Ingredients
• 4 skinless, boneless chicken breast halves - trimmed and pounded thin
• salt and ground black pepper to taste
• 1/3 cup butter
• 3/4 cup ranch dressing
• 1/2 cup Dijon mustard
• 1/3 cup dry white wine
• 10 ounces angel hair pasta
• 1 tablespoon chopped fresh parsley, or to taste

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Directions

Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.

Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.

Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.

Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.

Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.