Guest Cook Karen Cardillo

Chicken with mushrooms and artichokes from Karen Cardillo

My friend Karen lost her mom to breast cancer when she was only three years old. Her dad, and her Italian Grandmother raised Karen and she learned to cook at her grandmother’s side. This is one of the Cardillo family’s favorite dinners. I am posting the recipe as it was given to me, however, when I made the dish I needed to make a few simple substitutions such as the grape tomatoes for plum tomatoes. I will note these substitutions along side the original ingredient called that was called for.

1 medium onion, finely chopped
1 tablespoon olive oil
1 package of chicken breast tenders (about 1 to 1 ½ pounds) cut into 1” pieces and seasoned with salt and pepper
5 Italian plum tomatoes, diced (I used 1 pint grape tomatoes whole)
4 oz of sliced mushrooms, cut into smaller pieces (I used 12 oz baby Bella mushrooms quartered)
2 (6oz) jars of marinated artichokes, reserve the liquid from one of the jars
1 (8oz) can of Delmonte tomato sauce
1 cup chicken broth
¼ cup of white drinking wine
1 teaspoon oregano
½ teaspoon garlic powder (I couldn’t find garlic powder in my mystery spice cabinet so I did substitute 4 medium cloves minced fresh garlic)


In a large skillet over medium heat sauté the onion in the olive oil. Once onions become translucent (after a few minutes) add chicken and garlic powder or fresh garlic. Cook chicken for just a few minutes on the first side until the chicken is just a little golden in color then turn the chicken over and cook on the second side for a few minutes. Add in the tomatoes and mushrooms. Sautee for 1 minute then add in the chicken broth, wine, tomato sauce and oregano. Simmer for about 5-7 minutes then add in the marinated artichokes and their reserved liquid. Cover and simmer for about 5-10 minutes longer or until the chicken is cooked through. Karen suggests serving this with rice.