Easy and delicious chicken dish The tangy sauce flavors the whole dish if desired Serve over angelhair pasta and a green vegetable green beans are a good choice
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
