Heat 2 tablespoons of olive oil in a Dutch oven or extra large skillet. Add chicken breasts and brown 5 minutes per side or until nicely browned.

Add onion and garlic and cook for 8 to 10 minutes or until translucent, adding remaining olive oil if needed.

Add tomatoes, olives, broth and wine and stir. Bring to a boil, reduce to a simmer and cover.

Cook 12 to 16 minutes or until chicken is completely cooked. Stir in parsley and season to taste with salt and pepper.

Plate chicken breasts on a large platter and cover with sauce and vegetables.