We flavor a flour coating for our boneless skinless chicken breasts with mustard seeds and serve with a simple pan sauce made with ginger and orange juice. The ginger orange sauce gives it an asian flavor.
We rinse and pat dry the scallions and then quarter lengthwise the light part, leaving it attached at the green tops. We then slice both the light and dark green parts, yielding about 2 tablespoons. We set this on a clean plate along with the ginger. We rinse the parsley in a medium cup several times and then pat dry with paper towels. We chop the parsley and add it to the plate.
In a shallow bowl we put the flour and add a pinch of salt and pepper. We pour the mustard seeds into a large resealable plastic bag and seal. We gently crush them with the flat side of our meat pounder until they are coarsely ground. We dump this into the flour bowl, setting aside the bag for the chicken, and mix the flour mixture with a fork. We taste for seasoning and set aside.
We rinse the three pieces of chicken breasts and put them into the resealable plastic bag. We seal the bag and then pound the chicken to an even thickness with our meat pounder. We remove them from the bag and place on our cutting board. We cut the chicken into 6 pieces. We throw away the bag and wash our hands and counter well.
We heat a saute pan with the butter and half of the olive oil and when hot, we use tongs to flour the three largest pieces of chicken breast and place them in the pan. We cook on medium heat for a few minutes, turn with clean tongs, and when browned on the other side we remove the chicken breasts to a baking dish. We add the rest of the olive oil to the pan and flour the smaller pieces of chicken. We add these to the pan and cook for a couple of minutes a side. We remove the browned chicken to the baking dish and place in the oven for a few minutes to cook all the pieces through.
Meanwhile, we add the ginger to the pan and lower the heat to medium-low. We cook for a minute, stirring with a wooden spoon, and then add the orange juice and honey. We scrape up the brown bits from the bottom of the pan and raise the heat to medium high. We cook for a few minutes, stirring occasionally. We add a little more salt and pepper and the scallions and parsley. The sauce is reduced to a syrupy consistency and tastes yummy.
We add the cooked chicken to the pan and turn to coat with the sauce. We let the chicken rest on a serving plate for a few minutes and then slice.
