This I also made while on vacation, pictured with the leftover broiled eggplant :3

Ingredients:

2 boneless, skinless chicken breasts
1 - 2 tablespoons olive oil
salt and pepper to coat both sides

1 teaspoon capers
1 1/2 garlic cloves, finely chopped
1 shallot, finely chopped

1 heaping tablespoon Dijon mustard
1/2 cup white wine
1 packet 'sugar in the raw' (about 1 tsp - I'll mention why youll need this below)

So what you need is a LARGE Ziploc™ bag, put both breasts inside the bag...seal it up and then tenderize it, preferably with a tenderizing mallet until somewhat flat. I had only the use of a large bottle of wine :P

Salt and pepper both sides, and then get a large non stick skillet and get it to high on your burner - and then you want to sear the chicken for a good bit, but NOT cook it all the way through (about 3 minutes on each side, if that)...then put it to the side on a plate for just a bit.

Then turn down the heat to medium - if you still have some browned bits on the bottom of the pan, GOOD! Because those bits = flavor!

Saute the shallot and garlic for maybe a minute or until translucent...then add in the capers, mustard and wine - and stir with a spoon to loosen out those bits - and then put in that packet of sugar, stir until its fully dissolved. The reason for that is that there would be too much acidity going on and would need just a bit of balance.

THEN you can put that chicken right back in there and cover for just a bit to let cook in that sauce for about 5 minutes each side (it wont take all that long to cook once its tenderized anyway- and that does make all the difference, trust me!)

I would also recommend leaving it partly covered so that the sauce has a chance to cook down, and really sink into the chicken as well.

Then just take out once its white on the inside (just give it a cut on the side or something, you'll be able to see it easy enough) and then serve!