1 cup prepared Hidden Valley® Ranch Dressing Salad Dressing
1/3 cup Dijon-style mustard
4 whole chicken breasts, halved, skinned, boned and pounded thin.
½ cup margarine
1/3 cup dry white wine
10oz. angel hair pasta, cooked and drained
In small bowl, whisk together salad dressing and mustard; set aside.
In medium skillet, sauté chicken in margarine until browned; transfer to dish.
Keep warm. Pour wine into skillet; cook over medium high heat, scraping up
any browned bits from bottom of skillet, about 5 minutes. Whisk in
dressing mixture; blend well.
Serve chicken with sauce over pasta; sprinkle with fresh chopped parsley.
Makes 8 servings
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