RANCH MUSTARD CHICKEN RECIPES

Steps:

• 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.
• 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.
• 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.
• 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.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

Steps:

• Place the potatoes in a large stockpot and cover by 2 inches of cold water. Add 1 tablespoon of kosher salt and bring to a boil over a high heat. Cook until fork tender, about 12–15 minutes, drain well. Let cool slightly then slice into 1/4-inch thick slices and place in a large bowl. Season with salt and pepper.

• Heat the canola oil in a large skillet over high heat until the oil begins to shimmer and is almost smoking. Add the potatoes in one single layer and cook until lightly golden brown and crisp on all sides.

• While the potatoes cook, make the dressing. Whisk together the mayonnaise, Dijon mustard, sour cream, lemon juice, garlic, cayenne, Hidden Valley® ranch seasoning, salt, pepper and buttermilk in a large bowl until smooth.

• Carefully remove the potatoes from the heat and place into a large bowl. Drain the potatoes on paper towels for a moment to drain the excess oil. Pour the Mustard Ranch Dressing over the potatoes while the potatoes are still warm. Add the chives and mix gently until combined. Set aside the potatoes while you prepare the chicken.  

• Place each chicken breast between 2 pieces of plastic wrap and using a meat mallet or a rolling pin, flatten the chicken between sheets of plastic wrap to a ½-inch even thickness. 

• Place the flour on a large plate and season with one teaspoon of Hidden Valley® seasoning. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the breadcrumbs on a large plate and season with salt and pepper. 

• Dredge the chicken in the flour first, tapping off the excess. Next, dip each cutlet into the egg mixture and let the excess drip off. Then, dredge the chicken in the breadcrumbs, making sure to coat the chicken completely. 

• Heat half of the oil in a large sauté pan over medium heat until the oil shimmers. Add two of the cutlets to the pan and season with Hidden Valley® ranch seasoning. Cook until golden brown on each side and just cooked through, about 3 to 4 minutes per side. Remove the cutlets and place on a plate lined with paper towels to drain any excess oil. Repeat with the remaining two cutlets. 

• Place each chicken cutlet on a large plate and serve with New Potatoes with Mustard Ranch Dressing. Garnish with chopped chives and serve with a lemon wedge, if desired.