Paprika chicken with onion garlic sauce

1 package boneless skinless chicken cut into halves (quarters for breasts)
1/4 cup flour
2 tsp paprika
1/2 tsp pepper
1/2 tsp salt
1 pinch crushed red pepper flakes
2 tsp favorite poultry seasoning
1 tbsp olive oil

1/3 cup white wine
1/2 red onion sliced in strips
3 cloves garlic
1/2 cup chicken stock
1 tbsp COLD water
2 tsp corn starch
1 tsp pepper
1 tsp salt
1 pinch crushed red pepper flakes
1/2 tsp ground coriander seed
1/4 tsp favorite poultry seasoning

Preheat non stick pan with oil over medium high heat. Combine all ingredients for chicken on plate. Coat chicken and place in pan. Cook for 8 minutes and flip. Cook for 8 minutes and check that the inside runs clear when you cut it with a knife. If so you are done, if not keep cooking. When chicken is done remove it and set it on a plate covering it in foil. In same pan pour wine, chicken stock and seasonings in and bring to a boil. Using a rubber spatula pick up all the bits from the bottom of the pan and stir those in with your liquid. Mix cornstarch in cold water. Reduce sauce to about 2/3 and add in corn starch mixed in water and bring back to a boil. Reduce heat and allow sauce to thicken. Pour of chicken.

Note: If sauce is not thick enough you can add more cornstarch a teaspoon at a time. If it is too thick add 1/4 cup chicken stock.