Total Time
15mins
Prep 5 mins
Cook 10 mins

I found this in the 7 day menu planner in the newspaper. Serve it with rice and fresh green beans. Add a bibb lettuce salad and crusty rolls.

Ingredients Nutrition

Directions

  1. Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken.
  2. Melt butter on medium in a large nonstick skillet. Cook chicken 2 to 4 minutes per side or until golden and no longer pink.
  3. Remove chicken to platter; tent with foil.
  4. Meanwhile, combine broth, wine, cilantro and remaining 1 tablespoon cornstarch; add to skillet. Bring to boil. Reduce heat to simmer, cook 1 minute. Stir in half-and-half.
  5. Spoon sauce over chicken and serve immediately.

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