Ginger Mustard Chicken Saute
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
boneless, skinless, split |
*
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
butter, unsalted
|
|
| Sauce | |||
| ¾ | cup |
chicken broth
|
|
| 2 | teaspoons |
ginger
minced fresh |
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | teaspoons |
prepared mustard
grainy |
|
| 4 | each |
scallions, spring or green onions
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
boneless, skinless, split |
*
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
butter, unsalted
|
|
| Sauce | |||
| 177 | ml |
chicken broth
|
|
| 1E+1 | ml |
ginger
minced fresh |
|
| 1E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
prepared mustard
grainy |
|
| 4 | each |
scallions, spring or green onions
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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 sauté, turning once, until cooked through, 8 to 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.
