Ginger Mustard Chicken Sauté

1. 1

   Pound chicken breasts between plastic wrap until about 1 inch thick.

2. 2

   Dredge chicken with flour that has been seasoned with salt and pepper.

3. 3

   Spray skillet with cooking spray.

4. 4

   Heat on medium heat and cook chicken until golden brown on both sides.

5. 5

   Remove chicken from pan and set aside.

6. 6

   Increase heat to medium high.

7. 7

   Deglaze skillet by heating broth to boiling.

8. 8

   Scrape browned bits on bottom of pan into broth.

9. 9

   Add ginger to pan and cook, stirring frequently about 2 minutes.

10. 10

    Stir in mustards and scallions, cook for 30 seconds.

* Per serving · 4 servings · Values may vary.

No additional tips available.