1/2 cup distilled white vinegar
1/4 cup water
1/2 cup grape juice
1 teaspoon celery salt
1/8 teaspoon dried oregano
4 boneless, skinless chicken breast halves
2 tablespoons black olives
In a large bowl, combine distilled white vinegar, water, grape juice, celery salt, oregano and chicken breasts. Mix together. Cover and refrigerate.
Separate chicken breasts into 1/2 and 1/3 halves. Place saucepan chicken in water or vinegar-warm water (not boiling) to boiling; cover and let chicken cook at medium heat for 10 minutes. Drain, cool and slice chicken pieces into 1/2 inch strips.
Place chicken strips on a cutting board and dip strips into saucepan vinegar mixture; place over medium heat. Reduce heat to low; add chicken, olives and olives. Let chicken cook for about 5 minutes on each side, checking to see that it is evenly browned. Serve hot.