Creamy Coriander Chicken

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.

Serves: 4
10 mins Prep time 15 mins Cook time
10 mins Prep time
15 mins Cook time
  • 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

Cooking tip

• 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.

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Nutrition information

(Amount per serving)

  • Calories: 307Cholesterol: 130mg
  • Sodium: 454mgProtein: 34g
  • Total Fat: 16gFiber: 0g
  • Carbohydrate: 5g

Ratings & Reviews: 4

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  • Georgana D. on 07/28/2015

    Delicious! My husband and I don't like the taste of alcohol so he substituted the wine for chicken broth. The sauce is very rich and creamy. The chicken is so tender!

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  • Kate on 04/20/2014

    this was pretty good, has great potential with some tweaking

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  • Eric on 12/06/2013

    Tried it last night! Amazing taste!

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  • glad on 10/16/2013

    This sounds wonderful ,can't wait to cook and eat yum!

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