Sprinkle chicken lightly with salt and cracked black pepper. In a large skillet heat oil over medium heat. Add chicken; cook just until brown, turning once. Remove from skillet.
Add mushrooms, sweet pepper, carrot, and garlic to the skillet. Cook over medium heat for 4 minutes, stirring occasionally. Carefully add wine. Simmer, uncovered, until wine is nearly evaporated. Stir in tomatoes, onions, oregano, and the 1 teaspoon coarsely ground black pepper.
Return chicken to skillet. Simmer, covered, about 20 minutes or until chicken is no longer pink (at least 175 degrees F). Stir in vinegar. Season to taste with additional salt. Serve with hot cooked lasagna noodles. If desired, sprinkle with olives and parsley.