1 1/4 tsp. ground coriander
1/2 tsp. garlic salt
1/8 tsp. turmeric
2 T. cornstarch, divided
1 1/2 pounds chicken cutlets or tenders
1 T. butter
3/4 C. fat-free chicken broth
1/4 C. dry white wine
1 1/2 tsp. dried cilantro leaves or 1 T. chopped fresh cilantro
2 to 3 T. fat-free or regular half-and-half

Combine coriander, garlic salt, turmeric and 1 T. cornstarch; pat onto chicken. Melt butter on medium in a large nonstick skillet. Cook chicken 2 to 4 minutes per side or until golden and no longer pink. Remove chicken to platter; tent with foil. Meanwhile, combine broth, wine, cilantro and remaining 1 T. cornstarch; add to skillet. Bring to boil. Reduce heat to simmer, cook 1 minute. Stir in half-and-half. Spoon sauce over chicken and serve immediately.

Yield: 6 servings
Calories: 166
Fat: 3g
FIber: 0g