Cut the white chicken meat into cubes. Peel and julienne the onion. Clean, wash and cut the mushrooms into slices.
Fry the diced chicken with the chopped onions and mushrooms in oil. Once it softens, add the crushed garlic cloves, sliced peppers and tomatoes from the jar. Season with black pepper, soy sauce, savory and salt.
Once the products are braised well, add 1 and 1/2 cup of white wine. Put under a lid and stew the dish over a slow fire.
When serving, sprinkle it with grated cheese and chopped fresh parsley. Decorate with olives.