• 4servings
  • 15minutes
  • 309calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B6, H, D
MineralsNatrium, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 teaspoons McCormick® Gourmet Collection® Ground Coriander

  2. 1/2 teaspoon McCormick® Gourmet Collection® Garlic Salt

  3. 1/8 teaspoon McCormick® Gourmet Collection® Ground Turmeric

  4. 2 tablespoons cornstarch, divided

  5. 1 1/4 pounds chicken cutlets or boneless, skinless chicken breasts

  6. 2 tablespoons butter

  7. 1 pound sugar snap peas

  8. 3/4 cup chicken broth

  9. 1/4 cup dry white wine

  10. 1 1/2 teaspoons McCormick® Gourmet Collection® Cilantro Leaves

  11. 2 tablespoons heavy cream

Instructions Jump to Ingredients ↑

  1. Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken.

  2. 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.

  3. Steam sugar snap peas in a separate pan about 3 minutes, or until crisp-tender.

  4. 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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