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Creamy Coriander Chicken

By: McCormick® Gourmet Collection®

"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."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

1 1/4 teaspoons McCormick® Gourmet Collection® Ground Coriander
1/2 teaspoon McCormick® Gourmet Collection® Garlic Salt
1/8 teaspoon McCormick® Gourmet Collection® Ground Turmeric
2 tablespoons cornstarch, divided
1 1/4 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® Gourmet Collection® Cilantro Leaves
2 tablespoons heavy cream

Directions

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.
Steam sugar snap peas in a separate pan 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.