1/4 c. flour
1/4 tsp. salt
1/2 tsp. freshly ground pepper
2 whole chicken breasts, skinned & boned
2 tbsp. butter
3/4 c. chicken broth
1 to 2 tsp. fresh ginger, peeled & minced
1 tbsp. & 1 tsp. Dijon mustard
4 green onions, finely chopped

Pound chicken to about 1/4-inch thick.

Mix flour, salt and pepper. Dip chicken into flour to coat all sides evenly. Set aside.

In frying pan, melt butter at medium heat, tilting to coat bottom. Add chicken; fry 4 minutes, loosening with spatula after 1 minute. Flip and fry chicken breasts until cooked. Transfer to platter and cover with aluminum foil.

Increase heat to medium-high. Add chicken broth and ginger. Scrape to loosen chicken pieces. Boil until volume is reduced by half, 6 to 8 minutes.

Mix in mustard and green onions. Season lightly with additional salt and pepper. Stir 1 minute more.

Spoon sauce equally over chicken.