Chicken and Artichoke Cacciatore
artichoke hearts, marinated and undrained
fresh mushrooms, sliced
tomatoes, canned whole and undrained
1Drain artichoke hearts, reserving marinade.
3Place marinade and butter in a large skillet.
4Cook over low heat for 10 minutes.
5Dredge chicken in flour.
6Brown chicken in butter mixture over medium-high heat.
7Transfer chicken to 13x9" baking dish, reserving butter mixture in skillet.
8Saute onion and next 5 ingredients in reserved butter mixture in large skillet until vegetables are tender.
9Stir in reserved artichokes, tomatoes, salt and pepper to taste.
10Pour tomato mixture over chicken.
11Cover and bake at 350 for 50 minutes.
12Remove cover and pour madeira over chicken.
13Cover and bake in aditional 10 minutes.
14Cook linguine according to package directions.
16Serve cacciatore over linguine.