Featured Pinch Tips Video
- chicken breasts, boneless and skinless, flattened
- 1 lb
- angel hair pasta,cooked 1 minute less than al dente
- 1/2 c
- 2/3 c
- dry white wine
- 2 c
- ranch dressing
- 2/3 c
- dijon mustard
- chopped parsley
1Brown chicken in butter. Remove chicken when it's done cooking and place in an oven safe bowl and set oven to warm.Place chicken in oven. Add wine to butter and bring to a boil, scraping up all the bits from pan.
2Combine the ranch an Dijon in small mixing bowl and mix till combined. Pour the mixture into pan .Whisk slowly to incorporate into the wine/butter sauce. This takes patience and time. Continue to stir with whisk starting in large circle motions beginning from pan sides to middle, gently combine till smooth and all one light creamy color.
3Whisk until heated. Place chicken back into pan,with any juices from the chicken.Spoon sauce over and let it heat through. Cook your pasta to al dente, Drain and place a handful of pasta on dish,add chicken and spoon some sauce on top. Sprinkle parsley on top. Enjoy;)