Put the chicken breasts in a plastic bag and tenderize them into thin steaks. Season the chicken well with salt, black pepper and marjoram. Combine the olive oil and wine and pour this marinade over the meat. Allow the chicken to marinate for 30-40 minutes.
Then put it to bake in foil under moderate temperature in the oven. Finally, remove the foil, sprinkle each steak with a little grated cheese and return it to catch a slight tan. While the chicken fillet is baking, make the sauce.
In a dish on the stove, fry the flour in the butter. Stir and dilute with hot broth. Stir the mustard with the lemon juice, cream, salt and black pepper to taste and add to the already thickened sauce.
Serve each chicken fillet, topped with the sauce and garnished with mustard, lemon slices and chopped olives.