Chicken Skillet With Red Wine, Mushrooms, And Artichokes

• 2 tablespoons olive oil
• 4 boneless and skinless chicken breasts, cut into chunks
• 1 medium onion, sliced
• 2 tablespoons roughly chopped garlic
• 2 cups mushrooms, sliced
• 1 can- 14 ounce diced tomato
• 1 cup tomato sauce
• 1 pinch sugar
• 1/3 cup merlot wine
• 1/4 cup balsamic vinegar
• 1 (14 ounce) can artichoke hearts, quartered
• 3/4 cup green olives, stuffed with pimientos, sliced
• 1 teaspoon dried basil
• 1 tablespoon dried oregano
• 1 lb spaghetti or 1 lb fettuccine

1. Season the chicken with salt and pepper. Heat a large saute pan to medium high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just browned. Remove to a plate.
2. In the same pan, add another tablespoon of olive oil and saute the onion until they just are soft and translucent.
3. Add the garlic and saute for 3 - 4 minutes.
4. Add the mushrooms and saute until the are soft.
5. Add the tomatoes, tomato sauce, sugar, wine, balsamic vinegar, basil and oregano and simmer the sauce for about 10 for flavors to marry.
6. Stir in the artichokes, olives, and the chicken and continue cooking until the chicken is cooked through. Season to taste with salt and pepper.
7. Serve with hot spaghetti and a sprinkle of Parmesan cheese.

olive oil, chicken breasts, onion, garlic, mushrooms, tomato, tomato sauce, sugar, merlot wine, balsamic vinegar, green olives, basil, oregano, fettuccine

Taken from www.food.com/recipe/chicken-skillet-with-red-wine-mushrooms-and-artichokes-446604 (may not work)