- 1 cup prepared ranch salad dressing
- 1/3 cup Robert Rothschild Farm Champagne Garlic Mustard
- 8 chicken halves, skinless, boneless
- 1/2 cup butter
- 1/3 cup dry white wine
- 10 oz. angel hair pasta, cooked, drained, hot
- Parsley, chopped
In bowl, whisk salad dressing and Champagne Garlic Mustard. Saute chicken in butter until browned and cooked through. Remove from pan and keep warm. Pour wine into skillet, stirring up brown bits and cook for about 5 minutes. Whisk in mustard mixture. Heat through. Place pasta on serving platter, arrange chicken breasts on pasta. Pour sauce over and sprinkle with parsely.