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