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Creamy Coriander Chicken


  • 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.


  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 1 minute.
  6. Stir in cream.
  7. Serve over chicken with sugar snap peas and couscous or rice, if desired.

Makes 4 servings.

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