Chicken Ranch Dijon

By JanetLynn198

Some reviewers said it was super tangy so either cut down on the dijon or add a bit of sugar to the sauce to tone down the tangy.
Other reviewers added spices to the salt and pepper

Ingredients

• 4 skinless, boneless chicken breasts 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 oz angel hair pasta
• 1 tbsp chopped fresh parsley, or to taste

Details

Adapted from AllRecipes.com

Preparation

Step 1

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