Mix together 1 tbsp cornstarch, the coriander, garlic powder, sea salt and turmeric. Coat the chicken with the mixture.
In large skillet melt butter. Add the chicken and cook 3 to 4 minutes each side until browned and done. Remove chicken to platter and keep warm.
Mix together the remaining 1 tbsp cornstarch with the chicken stock and white wine. Add to skillet and bring to a boil. Stirring constantly until thickened. Reduce heat and stir in heavy cream. Let cook another couple of minutes. Stir in cilantro and serve over chicken.