1 c. Ranch original salad dressing
1/3 c. Dijon mustard
4 whole chicken breasts, skinned and boned (pound thin)
1/2 c. butter
1/3 c. white wine
10 oz. angel hair pasta
Chopped parsley

In small bowl, whisk together salad dressing and mustard; set aside. In skillet, saute chicken in butter until browned. Transfer to dish and set aside.

Pour wine into skillet, cook over medium heat, stir well, 5 minutes. Whisk in dressing mixture and blend well. Serve over pasta. Sprinkle with parsley.