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Barney`s Supermarket

Southwest Chicken Salad

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Creamy Coriander Chicken

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes 4 servings.

This dish gets its flavor from both the leaves and seeds of the coriander plant. Ground coriander seasons the chicken while coriander leaves, better known as cilantro leaves in the United States, accent the creamy sauce.

Ingredients

  2 Tbs cornstarch, divided

  1 1/4 tsp McCormick® Gourmet Collection Coriander Seed, Ground

  1/2 tsp McCormick® Gourmet Collection Garlic Salt

  1/8 tsp McCormick® Gourmet Collection Turmeric, Ground

  1 1/4 lbs thinly sliced boneless skinless chicken breasts

  3 Tbs butter, divided

  1 1/2 tsp McCormick® Gourmet Collection Cilantro Leaves

  3/4 cup chicken broth

  1/4 cup dry white wine

  3 Tbs heavy cream

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Directions

Mix 1 tablespoon of the cornstarch, coriander, garlic salt and turmeric in shallow dish. Coat chicken with cornstarch mixture.

Melt 2 tablespoons of the butter in large skillet on medium heat. Add 1/2 of the chicken; cook 3 to 4 minutes per side until lightly browned. Remove from skillet and keep warm. Melt remaining 1 tablespoon butter. Repeat with remaining chicken.

Mix remaining 1 tablespoon cornstarch, cilantro, broth and wine until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Stir in cream. Spoon sauce over chicken to serve.