4 boneless, skinless chicken pounded to a ½-inch thickness, breasts
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.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.