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Coriander Chicken

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  Butter/Margarine 1 Tablespoon
  Lemon juice 1 Teaspoon
  Ground coriander 1 Teaspoon
  Onion powder 1⁄4 Teaspoon
  Chili powder 1⁄8 Teaspoon
  Skinless boneless chicken breast 1 Large, halved lengthwise
  All purpose flour 1 1⁄2 Teaspoon
  Brown sugar 1 Teaspoon
  Ground red pepper 1 Dash
  Chicken broth 1⁄4 Cup (4 tbs)
  Cooked vegetables 1 Cup (16 tbs)

In an 8x8x2-inch or 10x6x2-inch non-metal baking dish combine butter or margarine, lemon juice, coriander, onion powder, and chili powder.
Micro-cook, uncovered, on 100% power (high) for 45 seconds or till butter or margarine is melted.
Stir to mix well.
Dip chicken breast halves in butter mixture to coat well.
Arrange in the dish.
Cook, covered loosely with waxed paper, on high for 4 to 6 minutes or till chicken is no longer pink, turning pieces over and rearranging once.
Transfer chicken to a serving platter, reserving liquid.
Keep chicken warm.
For sauce, in a 2-cup glass measure combine flour, brown sugar, and red pepper.
Stir in reserved liquid till smooth.
Add chicken broth.
Cook, covered, on high for 1 to 2 minutes or till the mixture is thickened and bubbly, stirring every 30 seconds.
Cook for 30 seconds more.
Serve the sauce over chicken and cooked vegetables, if desired.
Garnish with lemon slices, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
5 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 487 Calories from Fat 138

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 8.4 g42.1%

Trans Fat 0 g

Cholesterol 132 mg44%

Sodium 340.1 mg14.2%

Total Carbohydrates 40 g13.2%

Dietary Fiber 10.7 g42.9%

Sugars 11.6 g

Protein 47 g93.9%

Vitamin A 169.5% Vitamin C 20%

Calcium 11.2% Iron 22.6%

*Based on a 2000 Calorie diet

Coriander Chicken Recipe