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Creamy Coriander Chicken

1 1/4 teaspoons ground coriander

 1/2 teaspoon salt

 3 cloves finely chopped garlic

 1/8 teaspoon ground turmeric

2 tablespoons cornstarch, divided

1 1/4 to 1 1/2 pounds boneless 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 chopped cilantro

 2 - 3 tablespoons heavy cream


Combine coriander, garlic, salt, turmeric and 1 tablespoon cornstarch; pat onto chicken. Melt butter in large skillet over medium heat. Saute chicken 3-4 minutes per side until golden and cooked through. Remove chicken to platter; tent with foil. In a separate pan, steam sugar snap peas about 3 minutes, or until crisp-tender. 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.

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