Sun-Dried Tomato and Basil Chicken

FLATTEN CHICKEN BREASTS: Lay the chicken breasts between two sheets of clingfilm or baking parchment. Use a rolling pin or similar to gently beat the thicker end of the breasts so that they are an even thickness. You are not trying to turn the chicken breasts into schnitzel, levelling the chicken breasts will help them to cook evenly. Season generously with salt and pepper.
BROWN CHICKEN BREASTS: Heat the butter and olive oil in a large, heavy-based frying pan until the butter is melted and foaming. Lay the chicken breasts in the pan and cook, without moving them, for 5 minutes. Turn the chicken breasts and cook a further 5 minutes, then transfer to a plate, cover loosely with foil and keep warm.
MAKE THE SAUCE: Add the garlic, oregano, tomatoes and olives to the pan and cook, stirring, for 2 minutes. Pour the white wine into the pan and use a wooden spatula to scrape up all the browned on flavour. Simmer for 1 minute, then pour in the cream and chicken stock. Stir through the lemon zest, then add the chicken breasts and any resting juices back to the pan.
SIMMER: Bring the liquid to a simmer, then turn the heat to medium and cook gently for 5 minutes until the sauce has thickened slightly. Taste and correct seasoning if necessary.
SERVE: Scatter over the basil and capers, then divide between 4 warm plates and serve with a crusty baguette or good quality bread to soak up all the sauce.

Sun-dried tomatoes come in a range from very moist and soft, to desert dry and hard. The sun-dried tomatoes I use here are the kind that come in a jar, covered in oil, rather than the extra-dry, chewy kind.
If you prefer a thicker sauce, mix 1 tsp of cornflour / cornstarch with 1 Tbsp of cold water and add the pan along with the wine and cream.