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butter
½ cup
fresh, angel hair pasta cooked, drained
1 package (9 ounces)
1 cup
Dijon-style mustard
⅓ cup
dry white wine
⅓ cup
parsley freshly chopped
2½ tablespoons
boneless, skinless chicken pounded to a ½-inch thickness, breasts
4
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In small bowl, whisk together salad dressing and mustard and set aside.
In medium skillet, melt the butter until bubbly, add the chicken and sauté for 5 to 7 minutes on each side or until golden and juices run clear. Transfer the chicken to a plate.
Add the wine to the skillet and scrape up any brown bits with a spatula, continue to cook for about 4 minutes or until wine has reduced slightly. Whisk the dressing into the wine and stir until bubbly and smooth.
Pour the sauce over the chicken and serve over pasta.
