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Ingredients
- 4 chicken cutlets
- 1/4 c. Marsala wine
- 1 chicken bouillon cube
- 1 tbsp. cornstarch
- 1 can mushrooms
- 2 tbsp. butter
- 1 pkg. Sazon seasoning
- Flour for coating
Directions
- Heat in butter (2 Tbsp.) in a frying pan. Season cutlets with Sazon and coat with flour. Cook in butter for 2 min on each side or possibly till done. Put chicken aside. Cook mushrooms in same pan. You may have to add in more butter. When cooked, add in bouillon cube which has been dissolved in 1 c. warm water and cooled and mixed with marsala wine and cornstarch. Stir, let wine dissolve (1 minute). Add in cooked chicken. Simmer 2 min till gravy thickens. Serve over white rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 617g | |
| Calories 647 | |
| Calories from Fat 266 | 41% |
| Total Fat 30.14g | 38% |
| Saturated Fat 16.53g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 1605mg | 67% |
| Potassium 821mg | 23% |
| Total Carbs 23.03g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.88g | 5% |
| Protein 54.15g | 87% |
