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Add a photoServings: 2
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 Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 2 servings | |
| Calories 324 | |
| Calories from Fat 133 | 41% |
| Total Fat 15.07g | 19% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 802mg | 33% |
| Potassium 411mg | 12% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.94g | 3% |
| Protein 27.08g | 43% |
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