Chicken Thighs With Creole Mustard-Orange Sauce

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

1. Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and saute until brown, about 6 minutes per side.
2. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
3. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
4. Return chicken to skillet. Simmer until heated through, about 1 minute.
5. Transfer chicken to plates; top with sauce and serve.
6. Serves 2, can be doubled.

chicken, olive oil, orange juice, chicken broth, creole mustard, honey, hot pepper

Taken from www.food.com/recipe/chicken-thighs-with-creole-mustard-orange-sauce-144290 (may not work)