Creamy Coriander Chicken

Yield: 4 servings

Ingredients

• 1 1/4 teaspoons ground coriander
• 1/2 teaspoon garlic salt
• 1/8 teaspoon 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 cilantro leaves
• 2 to 3 tablespoons heavy cream

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

Instructions

1. Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken.
2. Melt butter in large skillet over medium heat. Saute chicken for 3 to 4 minutes per side until golden and cooked through.
3. Remove chicken to platter; tent with foil.
4. In a separate pan, steam sugar snap peas about 3 minutes or until crisp-tender.
5. Meanwhile, combine broth, wine, cilantro and remaining 1 tablespoon cornstarch; add to skillet. Bring to a boil. Reduce heat to simmer, cook for 1 minute.
6. Stir in cream.
7. Serve over chicken with sugar snap peas and couscous or rice, if desired.