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Ingredients

• 2   medium-size boneless, skinless chicken breast halves (12 ounces total), cut into 3/4-inch chunks
•   Kosher salt and freshly ground black pepper
• 2 tablespoons  plus 1 teaspoon olive oil
• 6 ounces  curly endive (curly chicory), washed, dried, and chopped into 2-inch pieces (about 6 cups, loosely packed)
• 2   cloves garlic, minced
• 1/4 teaspoon  coriander seed, crushed
• 1/4 cup  water or homemade or low-salt canned chicken broth
• 1/2 cup  orange juice, preferably freshly squeezed
• 1 tablespoon  good-quality white-wine vinegar
• 1 tablespoon  unsalted butter
• 2 tablespoons  minced fresh flat-leaf parsley
• 2 tablespoons  coarsely chopped toasted walnuts

Description

Season The Chicken With Salt And Pepper. Heat 1 Tablespoon Of The Oil In A Medium Saute Pan Over Medium-high Heat. Add The Endive And Cook, Stirring Frequently, Until Deep Green But Still Crisp-tender, About 90 Seconds. Transfer To A Medium Bowl.

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