Dijon Chicken in a Skillet

1/4 c prepared ranch salad dressing
1 tbsp dijon mustard
4 boneless, skinless chicken breast halves
2 tbsp butter
3 tbsp white whine or chicken broth

In bowl, combine salad dressing and mustard and set aside  In skillet cook chicken in butter and simmer for 10 to 15 mins. Add wine or broth and simmer another 20 mins. Whisk in mustard mixture, cook and stir until blended and heated through. Serve over instant long grain and wild rice.

Chicken & Vegetable with Mustard-Herb Sauce

4 medium Red Potatoes, quartered
3 medium parsnips, cut into 1 in pieces
2 med leeks (white only), thinly sliced
3/4 c fresh baby carrots
4 chicken leg quarters, skin removed
1 can cream of chicken soup with herbs, undiluted
2 tbsp minced fresh parsley
1 tbsp snipped fresh dill or 1 tsp dill weed
1 tbsp dijon mustard

In 6 qt slow cooker place the potatoes, parsnips, leeks, carrots and chicken. Pour soup over top. Cover and cook on low 6-8 hrs. Remove chicken and veggies, cover and keep warm. Stir the parsley, dill and mustard into cooking juices, serve with chicken and veggies.