Chicken Thighs With Creole Mustard-Orange Sauce

1. 1

   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.

2. 2

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

3. 3

   Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.

4. 4

   Return chicken to skillet. Simmer until heated through, about 1 minute.

5. 5

   Transfer chicken to plates; top with sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.