4 chicken breast halves, boned and skinned
3 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/2 c. milk
2 tbsp. Dijon mustard
2 tbsp. capers, drained

Melt butter in skillet. Add chicken and cook about 20 minutes or until brown on all sides. Remove chicken to warm platter; reserve drippings. To skillet add flour and cook 1 minute, stirring. Slowly add chicken broth and milk. Cook, stirring until sauce thickens. Stir in Dijon.

Return chicken to skillet; cover and simmer 10 minutes or until fork can be inserted into chicken with ease. To serve, place chicken on platter; spoon sauce over chicken and sprinkle with capers. Serves 4.