Chicken Marengo

Ingredients

• 4 skinless chicken thighs (about 1-1/4 lbs.)
• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 1 package (10 oz.) sliced mushrooms
• 4 ounces shiitake mushrooms, stems removed and sliced (optional)
• 1/3 cup chopped shallots or onions
• 1/2 tsp. dried rosemary leaves, crushed
• 1/2 tsp. salt
• 1/2 cup dry sherry or chicken broth
• 1-1/2 cups Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
• 1/2 cup chicken broth
• 1 medium zucchini, diced

Directions

1. Season chicken, if desired, with salt and pepper. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove and set aside.
2. Heat remaining 1 tablespoon Olive Oil in same skillet and cook mushrooms, shallots, rosemary and salt, stirring occasionally, 10 minutes or until mushrooms are golden. Add sherry and boil 1 minute. Stir in Sauce and broth. Return chicken to skillet. Reduce heat to medium and simmer covered 8 minutes. Stir in zucchini and simmer 7 minutes or until zucchini is tender and chicken is thoroughly cooked. Serve, if desired, over hot cooked couscous and garnish with crumbled feta cheese and finely chopped parsley.