Chicken Ranch Dijon

• 
  4 skinless, boneless chicken breast halves - trimmed and pounded thin
• salt and ground black pepper to taste
• 1/3 cup butter
• 3/4 cup ranch dressing

• 
  1/2 cup Dijon mustard
• 1/3 cup dry white wine
• 10 ounces angel hair pasta
• 1 tablespoon chopped fresh parsley, or to taste

Directions

1. Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
2. Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
3. Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
4. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
5. Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.