Lay the chicken breast on a cutting board and use a sharp knife to cut the chicken lengthwise into two equal halves. Repeat with the second chicken breast.
In a shallow dish, mix together the cornstarch, 1-1/4 teaspoon coriander, salt, 1/4 teaspoon turmeric and garlic powder.
Dredge all four pieces of chicken in the cornstarch mixture so the chicken is well coated.
Heat one tablespoon of butter and the canola oil in a large skillet over medium heat. Once the butter is melted add the chicken to the pan and cook for four minutes. Turn the chicken over and cook for another four minutes. Remove the chicken to a plate.
Using the same skillet, add the remaining one tablespoon of butter and shallot and cook for two minutes. Add the remaining 1/4 teaspoon ground coriander and turmeric and cook for 30 seconds, followed by the white wine and chicken stock. Bring the liquid to a simmer and cook for five minutes or until it’s reduced by half. Add the cream and simmer for an additional two minutes.
Add the chicken back into the pan and cook with the sauce, turning the chicken over to coat until the sauce has thickened and the chicken is warmed through, about four minutes.