This recipe I began to make about 25 yrs ago. I loved the taste of ranch an dijon so I combined the 2 The taste is addictive! My son claims he can eat this every day. I have let various people try it when they would visit and totally loved the taste. This dish leaves you wanting more. This is why I make the sauce tripled and have pasta with it days later.
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;)