Pellegrini Pollo Saltato Con Olive (Chicken Sauté with Olives)

1 chicken
Salt and pepper
6 large leaves of sage, chopped
1 sprig of thyme, chopped
parsley, chopped
3 cloves garlic, chopped
1 cup of Mediterranean olives
Olive oil
3/4 cup Pellegrini Chardonnay

Cut chicken into small pieces and brown in olive oil.  Season both sides.  Remove from pan.  Put chopped herbs and olives into the pan and cook.  Add chicken to the herb and olive mixture.  Add wine and let cook until wine has evaporated, stirring and coating chicken.  Serve with crisp tossed green salad.

*This recipe may also be made with veal stew meat. The recipe and quantities remain the same; just substitute veal stew meat for the chicken.