Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole Chicken Breasts *
1/4 c All-Purpose Flour
1/4 ts Salt
1/4 ts Fresh Ground Pepper
1 tb Unsalted Butter
-----SAUCE-----
3/4 c Chicken Broth
2 ts Minced Fresh Ginger
2 ts Dijon Mustard
2 ts 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,
8-10 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.
