This is a really quick and easy recipe. Perfect for a night when dinner has to be on the table in half an hour. The emulsion of the chicken stock and mustard makes the sauce feel like it has cream in it...very satisfying. This recipe makes two servings but is easily increased. Serve over pasta or rice.

--Gayle Ortiz

1 boneless, skinless chicken breast, split into two pieces
1/2 cup all purpose flour
salt, to taste
pepper, to taste
3 tablespoons olive oil
1 cup chicken stock
2 tablespoons Dijon-style mustard
1 tablespoons capers, rinsed and dried

Mix the flour, salt and pepper together in a shallow dish. Dredge the chicken in the flour mixture.

Heat the olive oil, on a medium high flame using a heavy Dutch oven or deep frying pan with a lid. When the oil begins to smoke add the chicken. Sear about 4 minutes until golden brown. Turn the chicken and repeat on the other side.

Take the chicken out of the pan and turn the heat to low. Wipe out the remaining oil in the pan and add the chicken stock and mustard. Whisk until smooth. Add the chicken and cover.

Cook for 10 minutes then add the capers. Replace lid and cook for 2 minutes. Serve immediately.