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.
10m
PREP TIME
15m
COOK TIME
307
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- Step1
- 2 tablespoons cornstarch, divided
- 1 1/4 teaspoons McCormick Gourmet™ Organic Ground Coriander
- 1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/4 teaspoon McCormick® Sea Salt Grinder
- 1/8 teaspoon McCormick Gourmet™ Organic Ground Turmeric
- 1 1/4 pounds thin-sliced boneless skinless chicken breasts
- 3 tablespoons butter, divided
- 1 1/2 teaspoons McCormick Gourmet™ All Natural Cilantro
- 3/4 cup chicken stock
- 1/4 cup dry white wine
- 3 tablespoons heavy cream
INSTRUCTIONS
- 1 Mix 1 tablespoon of the cornstarch, coriander, garlic powder, sea salt and turmeric in shallow dish. Coat chicken with cornstarch mixture
- 2 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
- 3 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
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