1 1\/4 tsp. ground coriander
\n1\/2 tsp. garlic salt
\n1\/8 tsp. turmeric
\n2 T. cornstarch, divided
\n1 1\/2 pounds chicken cutlets or tenders
\n1 T. butter
\n3\/4 C. fat-free chicken broth
\n1\/4 C. dry white wine
\n1 1\/2 tsp. dried cilantro leaves or 1 T. chopped fresh cilantro
\n2 to 3 T. fat-free or regular half-and-half<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 166
\nFat: 3g
\nFIber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n