Balsamico Chicken & Chokes

2 lbs chicken cutlets, cut in 2 inch pieces
3 TBLS olive oil
4 cloves garlic, crushed
3/4 cup onions chopped
6 oz marinated artichoke hearts
8 sundried tomatoes
handful of baby bella mushrooms
1/2 cup Balsamic vinegar
black olives, pitted (opt)
1/4 c Pinot Grigio wine
4 oz low-salt chicken broth
2 oz milk (room temperature)
1 TBL total thyme, parsley & rosemary
sea salt, ground black pepper
1 # linguini pasta

* I had some leftover herbed chicken sausage that I sliced and added to my chicken mixture.

Saute garlic, onion and mushrooms for a few minutes until onion is nearly clear. Add chicken pieces and brown evenly on both sides for about 5 minutes. Add wine and simmer 2 minutes more. Now add artichokes, roasted tomatoes, olives, Balsamic vinegar, chicken stock, and seasonings. Allow this to simmer, covered, for 20 minutes or so until chicken is very tender. Once done, turn off stove & let rest. Prepare your linguini aldente and drain. Just before serving balsamic chicken, rewarm pan and add in two oz of room temperature milk. Give everything a good mix. Pour over warm linguini and serve with crusty bread. Enjoy!