 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I found this in the 7 day menu planner in the newspaper. Serve it with rice and fresh green beans. Add a bibb lettuce salad and crusty rolls. Ingredients:
1 1/4 teaspoons ground coriander |
1/2 teaspoon garlic salt |
1/8 teaspoon turmeric |
2 tablespoons cornstarch, divided |
1 1/2 lbs chicken tenders |
1 tablespoon butter |
3/4 cup fat-free chicken broth |
1/4 cup dry white wine |
1 1/2 teaspoons dried cilantro or 1 tablespoon chopped fresh cilantro |
2 -3 tablespoons half-and-half (you may use fat free) |
Directions:
1. Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken.
2. Melt butter on medium in a large nonstick skillet. Cook chicken 2 to 4 minutes per side or until golden and no longer pink.
3. Remove chicken to platter; tent with foil.
4. Meanwhile, combine broth, wine, cilantro and remaining 1 tablespoon cornstarch; add to skillet. Bring to boil. Reduce heat to simmer, cook 1 minute. Stir in half-and-half.
5. Spoon sauce over chicken and serve immediately.
|
|