Mustard Chicken Breasts

• 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

Instructions:
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.
Serves 2 with leftovers