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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 4 servings
Ingredients:
1 1/4 teaspoons McCormick® Gourmet Collection® Ground Coriander
1/2 teaspoon McCormick® Garlic Salt
1/8 teaspoon McCormick® Ground Turmeric
2 tablespoons cornstarch, divided
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® Cilantro Leaves
2 - 3 tablespoons heavy cream
Directions:
1. Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken.
2. Melt butter in large skillet over medium heat. Sauté chicken 3-4 minutes per side until golden and cooked through. Remove chicken to platter; tent with foil.
3. In a separate pan, steam sugar snap peas about 3 minutes, or until crisp-tender.
4. 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.
Nutritional Information:
Per One Serving: About 307 Calories, Fat 11g, Protein 33g, Carbohydrates 19g, Cholesterol 93mg, Sodium 676mg, Fiber 4g
Recipe from McCormick® - Spices & Seasonings - www.mccormick.com/
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