Ranch Mustard Chicken with Angel Hair Pasta
alt.cooking-chien/connie g/2000

2-3 boneless chicken breast halves, pounded to 1/4-inch thickness
1/2 cup of ranch dressing
1/3 cup of Dijon mustard
2 Tablespoons of olive oil
3 Tablespoons of butter (divided)
1/2 cup of white wine
8 oz of angel hair pasta
parsley for garnish, if desired

In a bowl, mix together ranch dressing and mustard. Set aside.

In a saute pan over moderate heat, heat the olive oil and 2 tbsp of
butter, until the foam subsides.

Season chicken with salt and pepper. Brown the chicken breasts well, about 5 minutes per side, then remove them and keep them in a 200 degree oven to stay warm. They splatter, so I use a splatter screen to make clean-up easier.

Deglaze the pan with the white wine, scraping up brown bits. Let that mixture reduce to half.

Meanwhile, prepare angel hair (or other thin pasta) according to package directions. Drain, then add 1 tbsp butter to the pasta.

Remove the pan with the wine mixture from the heat and whisk in the ranch/mustard mixture. Put a serving of pasta onto a dish, with a chicken breast on top. Pour the ranch/mustard sauce over the top. Garnish with parsley, if desired.

Serve this with a lovely green salad, and a loaf of crusty Italian bread.