How to Make It
Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the endive, cut-side down, and mustard seeds. Cook until golden brown, 4 to 6 minutes. Add the chicken broth and wine. Cook, covered, over low heat until the endive is tender, 10 to 12 minutes more.
Stir in the remaining 2 tablespoons of butter and ½ teaspoon each salt and pepper. Top the endive with the sauce. Serve warm.