Dressed Chicken Breasts with Angel Hair Pasta

Common household ingredients blended together to create a yummy dish!  

1 c. Ranch salad dressing
1/3 c. Dijon-style mustard
4 boneless skinless chicken breasts, pounded thin and halved
1/2 c. butter or margarine
1/3 c. dry white wine
10 oz angel hair pasta, cooked and drained
chopped parsley

Directions:
     In a small bowl, whisk together salad dressing and mustard; set aside.  In a medium skillet, saute chicken in butter until browned and transfer to a dish.  Cover to keep from drying out and to keep warm.  Pour wine into skillet, cook over medium high heat, scraping up any browned bits from the bottom of the skillet, about 5 minutes.  Whisk in dressing mixture.  Blend well.  Serve chicken with sauce over pasta; sprinkle with parsley.