I almost always opt for thighs over breast – the just taste better! This is a simple recipe that the kids love. I usually double the batch so we have plenty of leftovers for lunch during the week.
4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 TBSP olive oil
3/4 c orange juice
3/4 c canned low-salt chicken broth
1/4 c whole-grain Dijon mustard
1 TBSP honey
1 tsp hot pepper sauce
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 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.