Recipe: Creamy Coriander Chicken (using chicken breasts, sugar snap peas and white wine)

CREAMY CORIANDER CHICKEN

"This dish gets its flavor from both the leaves and the seeds of the coriander plant. Ground coriander seasons the chicken while cilantro leaves accent the creamy sauce. "

1 1/4 teaspoons ground coriander
1/2 teaspoon garlic salt
1/8 teaspoon ground turmeric
2 tablespoons cornstarch, divided use
1 1/4 to 1 1/2 pounds chicken cutlets or boneless, skinless chicken breasts*
2 tablespoons butter
1 pound sugar snap peas
3/4 cup chicken broth
1/4 cup dry white wine
1 1/2 teaspoons McCormick Dried Cilantro Leaves
2 to 3 tablespoons heavy cream
Hot cooked couscous or rice (for serving)

Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken.

Melt butter in large skillet over medium heat. Saute chicken 3-4 minutes per side until golden and cooked through. Remove chicken to platter; tent with foil.

In a separate pan, steam sugar snap peas about 3 minutes, or until crisp-tender.

Meanwhile, combine broth, wine, cilantro, and remaining 1 tablespoon cornstarch; add to skillet. Bring to a boil. Reduce heat to simmer, cook 1 minute. Stir in cream. Serve over chicken with sugar snap peas and couscous or rice, if desired.

*Note: If using chicken breasts, slice each piece in half horizontally to make flat, thin pieces.

Makes 4 servings
Source: McCormick