That does sound like a really great recipe. Here are my suggestions. Depending on your restrictions you may or may not be able to do some of these.
1. The recipe calls for browning in a non stick skillet. This is great for cleanup, but not great for browning or flavor. Meats do not brown very well in a non stick pan. Yes they will brown, but no where near as well as in a stainless steel pan. If you do decide to try using a stainless steel pan next time then you may need to use a little more oil. If you decided to stick with the non stick (no pun intended) then you could actually cut back on the amount of oil in the recipe. 2T sounds like a lot to me. I would cut it down to 1 or 2 teaspoons instead.
2. The paragraph that you skipped is a pretty important step. That step in known as deglazing the pan. If you are using a non stick pan then this step can be skipped as you did because there wont be a lot of little yummy brown bits (fond) left behind, but if you use a stainless steel pan then those little brown bits are loaded with flavor and are some of the best most tasty parts of the dish. By pouring liquid into the pan and scraping the bottom you will actually make clean up much easier. This will lossen everything up and make it almost like a non stick pan clean up. I highly recommend trying this just once if you can. It will make a HUGE difference.
3. here is a tip re: you chicken drying out. There is a simple technique known as brining. In its most basic form it just means soaking the chicken in salt water. Since the salt content on the outside of the chicken is greater than on the inside of the chicken, the water is sucked into the chicken. This does a couple of things. First it makes the ckien moister since there is now more liquid inside the chicken. The second thing it does is flavor and season the chicken from the inside since it is soaking up some of that salt. You can add other flavors into your brine as well. Most people put a little suger in (this does not make the chicken sweet. It actually brings out the savory feel of the chicken). Some other additions people use are herbs or any kind, soy sauce, brown sugar instead of white, peppercorns, and just about anything else you can think of.
Once your chicken is brined you have actually bought a little insurance against it drying out if you acciodently over cook it. I have over cooked brined chicken by quite a lot and you could not tell at all. It was still juicy and delicious.
If you would like more info on brining then feel free to ask or use the search feature on the site as we have had many discussions and experiments with this technique.
page will actually get you started with a few brining topics we have had.