Marinating the Chicken: In a bowl, combine all of the chicken marinade ingredients, except the chicken itself, into a smooth mixture. Place the chicken breasts in the bowl and, using tongs, toss them in the marinade until completely coated. Cover the bowl and let the chicken marinate for at least 30 minutes (up to overnight).
To sear the chicken: Heat 2 teaspoons oil in a wide, heavy-based skillet. Once the pan is very hot, place the marinated chicken breasts in the pan in a single layer. Cook until the bottom is no longer pink and turns a golden caramel color (about 2-3 minutes), then flip the chicken to cook the other side.
Quickly caramelize onions: Transfer the fried chicken to a plate and set aside. Add the remaining olive oil to the still hot but empty pan (do not wipe it out). Add the sliced onions, sugar and a pinch of salt and pepper. Cook, stirring occasionally, until the onions are lightly caramelized, about 8 minutes. At the last minute, stir in the Worcestershire sauce.
Deglaze with white wine: As soon as the onions are soft and slightly caramelized, they will absorb the chicken aroma from the pan. Add the white wine, stir to loosen any stuck-on chicken marinade, and cook until the liquid is reduced by half (2-3 minutes).
Cook the onion cream sauce: Add the chicken broth and cream and mix with the onions. Return the browned chicken and any juices to the pan. Cover the
pan with a lid and simmer over medium heat until the chicken is fully cooked and the sauce has thickened, 8-10 minutes.
Adjust seasoning and serve: Taste the sauce and adjust salt or pepper if necessary. Serve the chicken pieces on a bed of caramelized onion cream sauce. Garnish the dish with fresh herbs. Pasta or a crisp salad are ideal as a side dish.
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