Chicken Thighs with Mustard Orange Sauce
- 6 skinless, boneless chicken thighs (4 oz each)
- 1 ½ Tbsp olive oil
- 1 clove garlic, minced.
- ¾ cup orange juice
- ¾ cup no-salt chicken broth
- 3 Tbsp Dijon mustard or spicy brown mustard
- 1 Tbsp. honey
- 6-10 drops hot pepper sauce
- Heat oil in heavy medium skillet over medium-high heat. Add chicken and cook until brown, about 6 minutes per side.
- Add minced garlic and saute for 30 seconds (until garlic is fragrant).
- Add orange juice and broth to skillet. Bring to boil. Then reduce heat and simmer until chicken is cooked through.
- Remove chicken from the skillet.
- Add mustard, honey and pepper sauce to skillet and mix well.
- Increase heat to boiling and cook until sauce thickens, stirring occasionally, about 7 minutes.
- Return chicken to skillet and simmer until heated through, about 1 minute.
Serving size: 4 oz. Sodium: 240mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-thighs-with-mustard-orange-sauce/
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