Quick Chicken Sauté With Walnuts, Curly Endive & Orange Pan Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
468
FAT
94%
CHOL
62%
SOD
16%

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Ingredients for 2 servings

1/2 cup orange juice, preferably freshly squeezed

Kosher salt and freshly ground black pepper

1 Tbs. good-quality white-wine vinegar

2 Tbs. minced fresh flat-leaf parsley

6 oz. curly endive (curly chicory), washed, dried, and chopped into 2-inch pieces (about 6 cups, loosely packed).

2 Tbs. plus 1 tsp. olive oil

1 Tbs. unsalted butter

2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks

2 Tbs. coarsely chopped toasted walnuts

2 cloves garlic, minced

1/4 cup water or homemade or low-salt canned chicken broth

1/4 tsp. coriander seed, crushed

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