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. ~------------------------------------------------------ ~------------- ~-- 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.