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This dish gets its flavor from both the leaves and seeds of the coriander plant. Ground coriander seasons the chicken while coriander leaves, better known as cilantro leaves in the United States, accent the creamy sauce.
2 tablespoons cornstarch, divided
1 1/4 teaspoons McCormick Gourmet™ Coriander Seed, Ground
1/2 teaspoon McCormick Gourmet™ Garlic Salt
1/8 teaspoon McCormick Gourmet™ Turmeric, Ground
1 1/4 pounds thinly sliced boneless skinless chicken breasts
3 tablespoons butter, divided
1 1/2 teaspoons McCormick Gourmet™ Cilantro
3/4 cup Kitchen Basics® Original Chicken Stock
1/4 cup dry white wine
3 tablespoons heavy cream
Mix 1 tablespoon of the cornstarch, coriander, garlic salt and turmeric in shallow dish. Coat chicken with cornstarch mixture.
Melt 2 tablespoons of the butter in large skillet on medium heat. Add 1/2 of the chicken; cook 3 to 4 minutes per side until lightly browned. Remove from skillet and keep warm. Melt remaining 1 tablespoon butter. Repeat with remaining chicken.
Mix remaining 1 tablespoon cornstarch, cilantro, chicken stock and wine until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Stir in cream. Spoon sauce over chicken to serve.
(Amount per serving)
this was pretty good, has great potential with some tweaking
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Tried it last night! Amazing taste!
This sounds wonderful ,can't wait to cook and eat yum!