In a skillet, melt 2 tablespoons of the butter over medium heat until bubbly. Add the chicken and saute for 5 minutes on each side or until golden and juices run clear. Transfer the chicken to a serving platter.
Add the onions and mushrooms to the skillet and cook for 5 minutes until onions are translucient and mushrooms have browned. Increase the heat and add the wine, scraping often with a spatula to release any brown bits from the pan. Add the butter and continue to cook, stirring often until sauce has thickened slightly. Add the dressing and pimentos and stir until smooth.
Spoon the sauce over the chicken and serve immediately.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Rated 1 out of
Is this recipe correct as written?There is 1/2 a cup of liquid in the recipe between the melted butter and the white wine, and to that I am supposed to add an entire cup of dry Ranch seasoning powder? How does that get me anything but a Ranchy paste with pimentos in it? The result was something I could put on my bagel the next morning but I couldn't "spoon" it over anything. I think someone meant to write "1 packet" and it got changed to "1 cup" instead, which is WAY too much unless you're going to also add an entire gallon of milk.
Date published: 2020-11-22
Rated 4 out of
Very goodVery good recipe. We really enjoyed it, super easy to make also