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Ingredients
US|METRIC
4 SERVINGS
- 4 skinless chicken thighs ( (about 1-1/4 lbs.))
- 2 Tbsp. Bertolli® Classico Olive Oil
- 10 pkg. sliced mushrooms
- 4 oz. shiitake (stems removed and sliced (optional))
- 1/3 cup onions
- 1/2 tsp. sprig fresh rosemary, torn into piec
- 1/2 tsp. salt
- 1/2 cup chicken broth
- 1 1/2 cups bertolli five chees with asiago & fontina chees sauc
- 1/2 cup chicken broth
- 1 zucchini (medium, diced)
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Directions
- 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.
- 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.
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