Chicken Thighs with Creole Mustard-Orange Sauce


  • 1 teaspoon hot pepper sauce
  • 4 small skinless boneless chicken thighs
  • 1 tablespoon honey
  • ¾ cup orange juice
  • ¾ cup canned low-salt chicken broth
  • ¼ cup Creole or whole-grain Dijon mustard
  • 1 ½ tablespoons olive oil

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 ...

View full recipe at Epicurious


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