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    Chicken Thighs with Creole Mustard-Orange Sauce

    Source of Recipe


    Bon Apptit


    List of Ingredients


    • 4 small skinless boneless chicken thighs (about 12 ounces)
    • 1 1/2 tablespoons olive oil
    • 3/4 cup orange juice
    • 3/4 cup canned low-salt chicken broth
    • 1/4 cup Creole or whole-grain Dijon mustard
    • 1 tablespoon honey
    • 1 teaspoon hot pepper sauce


    Instructions


    1. Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and saut until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

    2. Serves 2, can be doubled.



 

 

 


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