Dust chicken with 3 to 4 tablespoons flour. Place chicken, skin side down, in a baking dish with 5 tablespoons of melted butter. Bake, uncovered, at 350° for 30 minutes. Mix 3 tablespoons butter and the remaining flour until thickened. Add broth and wine. Cook until smooth. Reduce oven temperature to 325° and turn chicken, removing some of the fat. Sauté onions and mushrooms in 3 tablespoons butter. Combine with artichokes and wine sauce. Pour over the chicken. Cover and bake for an additional 25 minutes. Serve immediately.