Season the chicken with salt and pepper
Heat up the olive oil in a large skillet over medium high heat.
Cook chicken for about 5 minute per side
Add onion and garlic, cook until translucent
Add Kalimata olive, red bell pepper, wine, chicken stock and pasta sauce. Bring to boil
Reduce the heat to low, cover and simmer until the chicken is moist
Transfer the chicken to a plate and sprinkle with fresh/dry parsley