Preheat oven to 350 degrees.
Heat up the butter and 3 tablespoons of the EVOO in a large skillet. Fry the chicken in there until golden brown.
Pour in the onions and garlic to sauté on medium flame until they start softening up. Add the peppers to cook for 3 more minutes. Then the tomatoes and lemons with seasoning. Move all the veggies to a casserole dish and place the chicken breasts on top.
Pour the white wine into the pan and raise to a boil. Pour the hot wine over the chicken. Cover and place in the oven for 50 minutes.
Add the olives into the dish and mix in until fully combined. Pour the heavy cream in and recover the dish to return to the oven for 15-20 minutes.
Serve immediately with parsley garnish.