Lemon Ginger Chicken

• 4 chicken breasts, halfs boneless, skinless
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 teaspoons olive oil
• 1/2 cup chicken broth
• 1/4 cup lemnon juice
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons fresh ginger, finely grated
• 1 teaspoon lemon zest
• 1/4 teaspoon dry mustard (I use 1/2 teaspoon)
• 1/4 cup chicken broth
• 1 1/2 teaspoons cornstarch
• parsley (to garnish)

1. Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
2. Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
3. Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
4. Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
5. Garnish with parsley and serve.

chicken breasts, flour, salt, pepper, olive oil, chicken broth, lemnon juice, brown sugar, soy sauce, fresh ginger, lemon zest, chicken broth, cornstarch, parsley

Taken from www.food.com/recipe/lemon-ginger-chicken-386034 (may not work)