In a skillet on medium heat, melt butter in olive oil. Place chicken breast in skillet and cook about 7-8 minutes on each side until internal temperature reads 165F. Set chicken aside, or place in a food warmer.
Deglaze pan with wine, then add in cloves of garlic and let cook until aromatic. Pour in chicken broth heavy cream and whisk together.
Stir in sun dried tomatoes, oregano, basil and rosemary and let simmer for about 5 minutes. Bring chicken back into skillet and reduce heat to low.
Add in spinach and broccolini and let sook until tender. Serve on a crusty bread, or pasta and enjoy!