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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
This sounds wonderful ,can't wait to cook and eat yum!
glad | October 16, 2013
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!
Georgana Davis | July 28, 2015
Tried it last night! Amazing taste!
Eric | December 06, 2013
this was pretty good, has great potential with some tweaking
Kate | April 20, 2014