Chicken Thighs with Mustard Citrus Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup lemon juice1 Tbsp Worcestershire Sauce3 Tbsp Minced Garlic3 Tbsp Honey8 skinless boneless Chicken thighs2 Tbsp Olive oilSalt & Pepper to taste3 Tbsp Chopped Shallot1/4 tsp Crushed red pepper1/2 cup orange juice3/4 cup chicken broth1/4 cup Dijon Mustard1/2 tsp orange zest
1. Mix lemon juice, Worcestershire sauce, 1 Tbsp garlic and 2 Tbsp honey in a plastic bag. Add chicken. Marinate in the fridge for 1 hour or overnight.
2. Warm oil in a large skillet. Remove thighs from marinate, pat dry and sprinkle with salt and pepper. Brown chicken on all sides, for about 10 minutes. Remove chicken from pan, add shallots, remaining garlic and crushed red pepper; sauté 2 minutes. Return chicken to pan; add juice and broth. Simmer, turning once, until chicken is cooked through, about 20 - 25 minutes.
3. Remove chicken to plate. Add mustard, zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.
Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user WIGIME.
2. Warm oil in a large skillet. Remove thighs from marinate, pat dry and sprinkle with salt and pepper. Brown chicken on all sides, for about 10 minutes. Remove chicken from pan, add shallots, remaining garlic and crushed red pepper; sauté 2 minutes. Return chicken to pan; add juice and broth. Simmer, turning once, until chicken is cooked through, about 20 - 25 minutes.
3. Remove chicken to plate. Add mustard, zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.
Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user WIGIME.
Nutritional Info Amount Per Serving
- Calories: 131.6
- Total Fat: 2.7 g
- Cholesterol: 57.3 mg
- Sodium: 137.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.0 g
- Protein: 13.9 g
Member Reviews
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CJYOUCANDOIT
This was a well balanced recipe. There were many layers of flavor in this recipe. It was delicious. My husband and picky eater daughter loved it and put it in the keeper pile. I agree. I did leave out the pepper flakes (personal preference). Do pat the chicken dry. It will brown better. - 9/6/12