1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)

2 large skinless, boneless chicken breast halves - cut into chunks

1 large onion, quartered and sliced

3 cloves garlic, minced

8 ounces sliced fresh mushrooms

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon dried rosemary

1/4 teaspoon ground black pepper

1 (14.5 ounce) can diced tomatoes in juice

1 (15 ounce) can tomato sauce

1/3 cup sliced black olives, drained

1/2 cup Madeira wine

8 ounces shredded mozzarella cheese