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This is a so good and definitely fine dining quality! With Teresa's permission, I used fresh baby spinach (6 oz) in lieu of the endive. As my fresh garden thyme had wilted, I wound up substituting with dried Italian seasoning. This was more like 2 servings than 4. I used tenderloins and cut them in half. You could add a chopped garlic clove to this, but it's excellent as is (with spinach). You don't even miss the salt. We couldn't really taste the honey, but I'm sure it added to it's fantastic flavor. Since I used spinach, the cooking time for the endive part was just a minute or two. The sauce (for that reason) did not simmer down as it should, so next time I will add the spinach after the sauce has cooked down to get all the juicy flavor. This is a very light and healthy recipe that is full of flavor and very filling. Thanks for allowing me the changes, and thanks again for a keeper recipe!

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2Bleu June 24, 2011
Braised Belgian Endive and Chicken Cutlets - Clean Eating