1Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm.
2Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
3Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.