2 whole chicken breasts (about 1 lb.)
1 tbsp. cooking oil
1/3 c. finely chopped onion
1 lg. clove garlic, minced
1/2 c. dry white wine
1/2 c. chicken broth
1 tsp. flour or cornstarch
1 tbsp. Dijon mustard
2 tsp. capers, drained
Salt and pepper

Heat oil in skillet large enough to hold all the breasts, and brown chicken on high heat on both sides. Season with salt and pepper. Reduce heat, cover and cook for approximately 10 minutes until done inside. Add a little white wine if necessary to keep from sticking. Remove chicken from skillet and keep warm. Add more oil to skillet and saute onion and garlic until onion is soft or transparent.

Add wine and cook until wine is slightly reduced. Next add chicken broth and bring to boil. Blend cornstarch or flour with 2 tablespoons of chicken broth and blend into the sauce. Stir in mustard and capers. Spoon sauce over chicken breasts and sprinkle with chopped parsley. Delicious with buttered noodles.