Ingredients (7)
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butter ½ cup
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fresh, angel hair pasta cooked, drained 1 package (9 ounces)
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Dijon-style mustard ⅓ cup
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dry white wine ⅓ cup
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parsley freshly chopped 2½ tablespoons
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boneless, skinless chicken pounded to a ½-inch thickness, breasts 4
Steps (4)
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1In small bowl, whisk together salad dressing and mustard and set aside.
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2In 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.
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3Add 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.
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4Pour the sauce over the chicken and serve over pasta.
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