This quick dinner for two is a one-pan wonder with hearty curly endive and golden chunks of sautéed chicken, finished in a simple but bright orange sauce.
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very good however, I nixed the walnuts and endives and substituted -coating the chicken with a mixture of tumeric and sea salt with a light coating of black sesame seeds...for the endives I used kale (yea I know)...I really dislike walnuts and think roasted cashues in a butter satee would have been fantastic.I think the orange really kicked it up with the citrus tang, and a further reduction on my part would have been most excellent.very good!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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