Chicken and Artichoke Cacciatore
artichoke hearts, marinated and undrained
fresh mushrooms, sliced
tomatoes, canned whole and undrained
Drain artichoke hearts, reserving marinade.
Place marinade and butter in a large skillet.
Cook over low heat for 10 minutes.
Dredge chicken in flour.
Brown chicken in butter mixture over medium-high heat.
Transfer chicken to 13x9" baking dish, reserving butter mixture in skillet.
Saute onion and next 5 ingredients in reserved butter mixture in large skillet until vegetables are tender.
Stir in reserved artichokes, tomatoes, salt and pepper to taste.
Pour tomato mixture over chicken.
Cover and bake at 350 for 50 minutes.
Remove cover and pour madeira over chicken.
Cover and bake in aditional 10 minutes.
Cook linguine according to package directions.
Serve cacciatore over linguine.