Chicken Thighs With Creole Mustard-Orange Sauce - cooking recipe

Ingredients

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

Preparation

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.
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.
Serves 2, can be doubled.