Creamy Coriander Chicken

Contributed by Melissa Veigel

Ingredients:
2 tablespoons cornstarch, divided
1 1/4 teaspoons McCormick® Gourmet Collection Coriander Seed, Ground
1/2 teaspoon McCormick® Gourmet Collection Garlic Salt
1/8 teaspoon McCormick® Gourmet Collection Turmeric, Ground (I didn't have any, but it will be one to try next time)
(I added some fresh ground pepper too) 1 1/4 pounds thinly sliced boneless skinless chicken breasts 3 tablespoons butter, divided (I used olive oil, and only about 2 Tbsp total)1 1/2 teaspoons McCormick® Gourmet Collection Cilantro Leaves (I used fresh)
3/4 cup chicken broth
1/4 cup dry white wine (I didn't use)3 tablespoons heavy cream (I substituted plain ff yogurt, but wished I would have had ff half and half or evaporated milk instead, mine wasn't very creamy)

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

2. 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.

3. 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.