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

Melt in butter (2 tablespoons) in a frying pan. Season cutlets with Sazon and coat with flour. Cook in butter for 2 minutes on each side or until done. Put chicken aside. Cook mushrooms in same pan. You may have to add more butter. When cooked, add bouillon cube that has been dissolved in 1 cup hot water and cooled and mixed with marsala wine and cornstarch. Stir, let wine dissolve (1 minute). Add cooked chicken. Simmer 2 minutes until gravy thickens. Serve over white rice.