Season chicken, if desired with salt and ground black pepper. Heat Olive Oil over medium-high heat in large nonstick saucepot or deep 12-inch skillet and brown chicken in batches. Remove chicken from saucepot and set aside; reserve 1 tablespoon drippings.
Add onion and mushrooms to reserved drippings in same saucepot and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add wine and cook 3 minutes. Stir in Sauce and rosemary. Bring to a boil over high heat. Reduce heat to low, then return chicken to saucepot. Simmer covered, stirring occasionally, 30 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked orzo and garnish with chopped fresh parsley.