I made this dish last night, and it was delicious! So much flavor!
- I didn’t use olives. Instead, I used mushrooms.
- I didn’t have any chicken broth, so I omitted that from the sauce as well. I just used the juice from the rested, cooked chicken.
- I didn’t pound out my chicken, I just cheated and bought the thin-cut boneless/skinless breasts.
- I didn’t let them marinate for 30 minutes. I mixed up the marinade and poured over the chicken, then flipped the chicken around a few times to be sure they were evenly coated. Then they sat for a minute while I prepped the ingredients for the pan sauce, and then heated up the oil in the skillet.
- I didn’t use
dijonmustard, I just used plain ol’ yellow mustard and it was still good.