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.
Mix 1 tablespoon of the cornstarch, coriander, garlic powder, sea 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
• To use McCormick Gourmet™ Coriander Seed, place 1 1/2 teaspoons coriander seed in small food processor or a clean coffee grinder. Process until ground. Or, place coriander seed in small resealable plastic bag. Pound with rolling pin or mallet until ground.