Melt butter in a nonstick skillet and sauté chicken over medium heat until brown, about 2 to 3 minutes per side. Remove chicken and keep warm.
Pour broth into skillet, increase heat and deglaze skillet by boiling and scraping up all of the browned bits from the bottom of the pan. Add ginger and cook for 2 minutes, stirring frequently. Stir in mustards and green onions; season with salt and pepper; spoon sauce over chicken.
Notes
SERVING SUGGESTION: Steamed broccoli and Turnip Fries (peel turnips, slice into “fries”; toss with some olive oil and bake on a cookie sheet in a preheated 425 degree oven, turning once. Season with salt and pepper and garlic powder).GLUTEN FREE: Change whole wheat flour to almond flour.NUTRITION: 300 Calories; 4g Fat; 57g Protein; 5g Carbohydrate; 1g Dietary Fiber; 139mg Cholesterol; 317mg Sodium. Exchanges: 0 Grain (Starch); 8 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.