Creamy Coriander Chicken

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.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1 1⁄4 teaspoons ground coriander
• 1⁄2 teaspoon  garlic salt
• 1⁄8 teaspoon turmeric
• 2  tablespoons cornstarch, divided
• 1 1⁄2 lbs  chicken tenders
• 1  tablespoon butter
• 3⁄4 cup fat-free chicken broth
• 1⁄4 cup dry white wine
• 1 1⁄2 teaspoons dried cilantro or 1  tablespoon  chopped fresh cilantro
• 2 -3  tablespoons half-and-half (you may use fat free)

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.