2 whole boneless skinless chicken breasts, cut into 1 inch pieces
2 tbsp. butter
2 tbsp. olive oil
1/2 c. minced onion
1/2 lb. mushrooms, sliced
1 c. chicken broth
1 (19 oz.) pkg. frozen artichoke hearts
1 c. peeled, seeded & chopped fresh or canned tomatoes
1 (8 oz.) can tomato sauce
2 tbsp. minced parsley
3 tbsp. minced fresh basil or 1 tbsp. dried
1 tsp. sugar or to taste

1. In a large skillet saute the chicken in butter and oil over medium-high heat. Stir until the meat loses its pink color and remove it from the skillet with a slotted spoon.

2. Add the onion to the skillet (add more oil if necessary) and cook it, stirring, over medium-low heat until it is softened.

3. Add mushrooms and stir until they give off their juices, then add the stock and bring it to a boil.

4. Add the artichoke hearts, simmer for 6 to 7 minutes or until tender and stir in the remaining ingredients.

5. Bring the mixture to a simmer, add the chicken, and cook over medium-low heat until the chicken is hot.

6. Serve over pasta with Parmesan cheese as an accompaniment. Serves 6.