1. Heat oil in large skillet over medium heat until hot. Add shallots; cook and stir 2 to 3 minutes until translucent. Add broth, wine and capers; simmer 8 to 10 minutes until mixture is reduced by half. Stir in mustard.
2. Dissolve cornstarch in water. Add to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until sauce is thickened and glossy.