Season both sides of chicken with salt and pepper. In large skillet, over medium-high heat, heat 1 tablespoon of the oil. Add half the chicken; cook 3 minutes per side. Remove to platter; keep warm. Repeat with remaining oil and chicken.
Add pepper flakes and onion to skillet; cook 3 minutes. Add white wine; cook 1 minute, stirring to dissolve browned bits. Add sun-dried tomato pesto, olives, chicken broth and heavy cream. Bring to boiling; cook, uncovered, until slightly thickened, about 4 minutes. Pour sauce over chicken. Serve immediately.