MUSTARD CHICKEN BREASTS

(serves 2 with leftovers)



1 shallot, diced small

2 whole chicken breasts, boned

flour for thickening and dredging

1 TBS "GOOD" mustard

1 TBS capers

1/2 cup dry white wine

1/4 to 1/2 cup butter

1 - 2 chicken bouillon cubes/packets

1/2 cup water



Pound chicken breasts thin. You should have 6-8 fillets. Dredge in

flour. Heat butter. Saute breasts. Remove to heated platter. Add

shallots to pan drippings and saute' lightly. Add water and wine and

bring to a simmer. Add mustard, capers and bouillon. Thicken with

flour and water mixture until glaze like consistency. Drizzle over

chicken breasts and serve.