Heat olive oil and butter in a large stainless steel or cast iron skillet over medium to medium high heat. Salt and pepper both sides of your chicken breasts, and saute about 4 minutes a side, until golden brown and cooked through. Remove chicken to a plate.
While chicken is cooking, finely chop the herbs and set aside.
Once the chicken has been removed from the skillet, add the garlic and saute for 30 seconds, then add the prosecco and worcestershire sauce, making sure to scrape up the brown bits from the bottom of the skillet.
Reduce the prosecco until only about 3 tablespoons remain, then add the herbs and quickly toss. Pour in the heavy cream and boil until thickened, then turn the heat back down to a simmer and add the chicken breasts and any accumulated juices. Taste the sauce and add more salt and pepper if needed. Turn the chicken breasts to coat and serve over cauliflower rice with more sauce drizzled on top.
Macros, using 3 tbsp of heavy cream: 290 calories, 2 grams net carbs, 25 grams protein, 18 grams fat.