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.
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.
Nutrition information per serving: 26.8 Calories; 9.9 Calories from fat; 1.1g Total Fat (0.1 g Saturated Fat; 0.9 g Monounsaturated Fat;) 1.1 mg Cholesterol; 162.9 mg Sodium; 2.1 g Total Carbohydrate; 0.3 g Dietary Fiber; 0.6 g Protein; 0.1 mg Iron; 0 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0.1 mcg Selenium; 0.9 mg Choline.