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