Chicken Thighs with Creole Mustard-Orange Sauce

Another excellent recipe from Louisiana.
Enjoy!!!


Chicken Thighs with Creole Mustard-Orange Sauce

Book: Louisiana
Chapter: Chicken

Gourmet
Serves: 2

4 chicken thighs boneless; skinless ( most packs come with 6 so I'm sure you can use all of them)
1 1/2 teaspoons olive oil
3/4 cup orange juice
1 cup chicken broth
1 cup Creole mustard
1 tablespoon honey
1 teaspoon Tabasco

Salt and pepper the chicken.
Sauté until brown - about 6 minutes per side.

Add orange juice and broth to skillet.
Simmer until chicken is cooked, about 5 minutes.

Transfer chicken to plate.

Add mustard, honey and pepper sauce to skillet.

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 and top with sauce.

Macdaddy.