2 boneless skinless chicken breast halves

1 tablespoon flour

1 teaspoon butter

1/3 cup chicken broth

1 teaspoon minced fresh ginger

1 teaspoon Dijon-style mustard

1 teaspoon grainy mustard

2 green onions, chopped

Salt and freshly ground pepper, to taste

 

Dust chicken lightly with flour. Melt butter in a skillet and sauté chicken over medium heat until brown on both sides, about 2-3 minutes per side. Remove chicken and keep warm. Pour broth into the skillet, increase heat and deglaze skillet by boiling and scraping loose browned bits on bottom of pan using a wire whisk. Add ginger and cook, stirring frequently, for 2 minutes. Stir in mustards and green onions. Season with salt and pepper. Spoon sauce over chicken.

 

Yield: 2 servings

Calories: 167

Fat: 7g

Fiber: 0g