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Creamy Coriander Chicken




Source of Recipe


the web


Recipe Introduction


This dish gets its flavor from both the leaves and the seeds of the coriander plant. Ground coriander seasons the chicken while cilantro leaves accent the creamy sauce.

Makes 4 servings


List of Ingredients




1 ¼ tsp. ground coriander
½ tsp. garlic salt
1/8 tsp. ground turmeric
2 tbsp. cornstarch, divided
1 ¼ to 1 ½ lbs. chicken cutlets or boneless, skinless chicken breasts (see note)
2 tbsp. butter
1 lb. sugar snap peas
3/4 c. chicken broth
¼ c. dry white wine
1 ½ tsp. dried cilantro leaves
2 to 3 tbsp. heavy cream

Recipe



Combine coriander, garlic salt, turmeric and 1 tbsp. cornstarch; pat onto chicken.
Melt butter in large skillet over medium heat. Sauté chicken 3 to 4 minutes per side until golden and cooked through. Remove chicken to platter. Tent with foil.
In a separate pan, steam sugar snap peas about 3 minutes or until crisp-tender.
Meanwhile, combine broth, wine, cilantro and remaining 1 tbsp. cornstarch; add to skillet. Bring to a boil. Reduce heat to simmer, and cook 1 minute. Stir in cream. Serve over chicken with sugar snap peas and couscous, rice or orzo, if desired.

Recipe note: If using chicken breasts, slice each piece in half horizontally to make flat, thin pieces.