Dust chicken lightly with flour

Melt butter in a skillet and saute chicken over medium heat until brown on both sides, about 2-3 minutes per side

Remove chicken and keep warm

Pour broth into the skillet, increase heat and deglaze skillet by boiling and scraping loose browned bits on bottom of pan using a wire whisk

Add ginger and cook, stirring frequently, for 2 minutes

Stir in mustards and green onions

Season with salt and pepper

Spoon sauce over chicken