Chicken, Artichoke, & Tomato Saute Recipe

• 2 whole boneless skinless chicken breasts, cut into 1 inch pcs
• 2 tbsp. butter
• 2 tbsp. extra virgin olive oil
• 1/2 c. chopped onion
• 1/2 pound mushrooms, sliced
• 1 c. chicken broth
• 1 (19 ounce.) pkg. frzn artichoke hearts
• 1 c. peeled, seeded & minced fresh or possibly canned tomatoes
• 1 (8 ounce.) can tomato sauce
• 2 tbsp. chopped parsley
• 3 tbsp. chopped fresh basil or possibly 1 tbsp. dry
• 1 teaspoon sugar or possibly to taste

1. 1.
2. In a large skillet saute/fry the chicken in butter and oil over medium-high heat.
3. Stir till the meat loses its pink color and remove it from the skillet with a slotted spoon.
4. 2.
5. Add in the onion to the skillet (add in more oil if necessary) and cook it, stirring, over medium-low heat till it is softened.
6. 3.
7. Add in mushrooms and stir till they give off their juices, then add in the stock and bring it to a boil.
8. 4.
9. Add in the artichoke hearts, simmer for 6 to 7 min or possibly till tender and stir in the remaining ingredients.
10. 5.
11. Bring the mix to a simmer, add in the chicken, and cook over medium-low heat till the chicken is warm.
12. 6.
13. Serve over pasta with Parmesan cheese as an accompaniment.
14. Serves 6.

chicken breasts, butter, extra virgin olive oil, onion, mushrooms, chicken broth, frzn artichoke, tomatoes, tomato sauce, parsley, fresh basil, sugar

Taken from cookeatshare.com/recipes/chicken-artichoke-tomato-saute-22307 (may not work)