Creamy Coriander Chicken 1 1/4 teaspoons ground coriander 1/2 teaspoon garlic salt 1/8 teaspoon ground turmeric 2 tablespoons cornstarch, divided 1 1/4 to 1 1/2 pounds chicken cutlets or boneless,     skinless chicken breasts * 2 tablespoons butter 1 pound sugar snap peas 3/4 cup chicken broth 1/4 cup dry white wine 1 1/2 teaspoons cilantro leaves 2 to 3 tablespoons heavy cream * If using chicken breasts, slice each piece in half horizontally to make flat, thin pieces. Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken. Melt butter in large skillet over medium heat. Sauté chicken 3 to 4 minutes per side until golden and cooked through. Remove chicken to platter; tent with foil. In a separate pan, steam sugar snap peas about 3 minutes or until crisp-tender. 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. Makes 4 servings.