Margharita Chicken

6 skinless boneless chicken breasts
1 (10oz)can frozen Margharita mix, thawed
3 tbsp butter, divided
2 chicken bouillon cubes
1 tbsp cornstarch
1 c. cold water
salt & pepper

1. Cover & refrigerate chicken in margharita mix several hours or overnight, turning chicken once. Remove chicken, reserving marinade.
2. Heat 2 tbsp butter in skillet until bubbly, and brown chicken breasts 2 minutes per side. Season with salt & pepper.
3. Stir bouillon cubes into reserved marinade, then pour over chicken in skillet & bring to a boil. Reduce heat & simmer covered for 7 minutes or until chicken is cooked. Remove chicken.
4. Bring marinade to a boil & stir in remaining tbsp of butter. Dissolve cornstarch in water, then add to skillet. Stir constantly until mixture thickens & boils for 1 minute. Serve chicken over rice and sauce over chicken.