I don’t understand how this could get any better. Maybe the Italian’s are right, butter is for quitters. Not a drop in sight for this recipe (and my peeps were really watching). Pan seared chicken and mashed potatoes. The trick is slow. Cook the chicken slow. The crust will still develop (in fact better). Deglaze the pan with some white wine, garlic, shallot, olives, and tomatoes and let it simmer. Check the pan sauce as it reduces. Make sure there is a good balance of the acid tomatoes and the salty olives.
You are making me hungry, as usual.