4 boneless chicken breasts (1 1/2 lbs.)
1 tbsp. olive oil
Pepper to taste
1 tbsp. Dijon mustard
Shallot butter

SHALLOT BUTTER:

2 tbsp. finely chopped shallots
1 tbsp. red wine vinegar
4 tbsp. butter
Salt and pepper to taste

Shallot Butter: Put shallots, vinegar, 1 tablespoons butter in a pan. Heat and simmer. Cut remaining butter into pieces. Remove mixture from heat. Add rest of butter and whisk. Add salt and pepper. Yield: 1/4 cup.

Chicken: Preheat broiler to high. Cut breasts in half. Brush chicken with oil. Sprinkle with salt and pepper. Brush with mustard. Place under broiler about 4 inches from heat in a large dish. Broil 5 minutes. Turn breasts. Cook 3 minutes on bottom rack. Then 1 minute under broiler. Turn and cook 3 minutes near bottom. Serve with butter.