4 chicken breast halves - and pounded boneless skinless trimmed thin
0.5 cup dijon mustard
0.3 cup cooking wine dry white
1 tablespoon parsley fresh chopped to taste
4 servings salt and ground pepper black to taste
0.8 cup ranch dressing
Equipment
bowl
frying pan
whisk
pot
aluminum foil
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.
