Instructions: * 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.

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