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. Saut?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.