Chicken Thighs with Creole Mustard-Orange Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2, can be doubled
- 1 1/2 tablespoons olive oil
- 3/4 cup orange juice
- 1 tablespoon honey
- 1 teaspoon hot pepper sauce
- Carbohydrate 22 g(7%)
- Cholesterol 117 mg(39%)
- Fat 32 g(49%)
- Fiber 1 g(6%)
- Protein 23 g(47%)
- Saturated Fat 7 g(35%)
- Sodium 531 mg(22%)
- Calories 460
Preparation Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté 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.
Preparation Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté 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.
