Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken for a couple minutes, until golden, but not fully cooked. Remove chicken from skillet and set aside.
Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives, artichokes, and parsley to the skillet and cook for 1 minute, or until heated through. Season with salt and pepper to taste and serve over cooked angel hair pasta.