Creamy chicken with olives and sun-dried tomatoes isn't your average chicken dinner. Seared chicken breasts are simmered with caramelized onions, sun-dried tomatoes and salty olives in a luxurious white wine cream sauce.
Season chicken breasts liberally with salt and a little bit of freshly cracked black pepper.
Heat a large skillet to a medium heat. Once the pan is hot, add 1 tablespoon each of butter and olive oil. When the butter melts, swirl the pan to combine the two. Add the chicken breasts, sear until golden brown and crusty on both sides, about 3-4 minutes side. Remove from the pan and set aside.
Add remaining two teaspoons butter to the skillet. Once the butter melts, swirl the pan to coat. Add onions and 1/4 teaspoon salt. Toss onions. Cook onions for 1-2 minutes until slightly softened and then turn the heat down to medium-low. Continue to cook onions until soft and caramelized, another 5-6 minutes. Add the garlic and cook for 1-2 minutes until slightly softened.
Pour in wine. Use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Bring wine to a simmer and cook until reduced by half, about 1-2 minutes. Add in cream and lemon juice. Bring to a boil and reduce to a simmer. Add chicken back in along with sun-dried tomatoes and olives. Simmer until the chicken is cooked through and the sauce is thick, about 3-4 minutes.
Season to taste with salt and pepper.