A recipe I think Jo can really appreciate:

1/3 cup prepared ranch salad dressing
1 tablespoon Dijon mustard
2 boneless skinless chicken breast halves
2 tablespoons butter or margarine
3 tablespoons white wine or chicken broth

In a small bowl, combine salad dressing and mustard; set aside. In a skillet, cook chicken in butter over medium heat for 8-10 minutes or until juices run clear. Remove and keep warm. Add wine or broth to skillet; cook over medium heat for two minutes, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook and stir until blended and heated through. Serve over chicken and rice.

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