Recipe - Ginger Mustard Chicken Saute

2 Whole Chicken Breasts *
One fourth cup AllPurpose Flour
One fourth teaspoon Salt
One fourth teaspoon Fresh Ground Pepper
1 tablespoon Unsalted Butter

SAUCE
Three fourths cup Chicken Broth
2 teaspoon Minced Fresh Ginger
2 teaspoon Dijon Mustard
2 teaspoon Grainy Mustard
4 Minced Scallions
Salt And Pepper To Taste

* Chicken breasts should be skinned, boned and split.
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Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned
flour. Heat butter in a medium skillet over medium heat. Add chicken and
saute, turning once, until cooked through, 810 minutes. Remove to a
serving plate and keep warm. Sauce: Pour broth into skillet and increase
heat to boiling and scrape loose browned bits on bottom of pan. Add ginger
and cook,stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken and serve hot. From:
Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip