Mix 1 tablespoon of the cornstarch, coriander, garlic salt and turmeric in shallow dish. Coat chicken with cornstarch mixture.
Melt 2 tablespoons of the butter in large skillet on medium heat. Add 1/2 of the chicken; cook 3 to 4 minutes per side until lightly browned. Remove from skillet and keep warm. Melt remaining 1 tablespoon butter. Repeat with remaining chicken.
Mix remaining 1 tablespoon cornstarch, cilantro, broth and wine until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Stir in cream. Spoon sauce over chicken to serve.