1/4 c. flour
5 chicken breasts, boned and skinned
3/4 c. chicken broth
2 tsp. minced, fresh ginger
2 tsp. Dijon mustard
2 tsp. grainy mustard
4 scallions, minced
Salt and pepper
2 tbsp. butter
Rice

Dredge chicken in flour, salt and pepper. Saute in melted butter 8 to 10 minutes until cooked. Remove to plate and keep warm. Pour broth in saute skillet and heat to medium high. Deglaze skillet. Add ginger and cook two minutes, stirring frequently. Add scallions and mustard and cook 3 to 5 minutes. Season with salt and pepper and pour over chicken. Serve with rice.