Chicken Thighs

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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.

Ingredients:
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.

Serves 4.

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