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Chicken With Fennel-Orange Salad
- 8 small chicken cutlets (1 pounds total)
- 1 teaspoon ground coriander
- 4 tablespoons kosher salt and black pepper
- 1 olive oil
- 1 cup fennel bulb, thinly sliced
- 1 tablespoon fresh flat-leaf parsley leaves
- 2 white wine vinegar
Directions:View on Real Simple
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