This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange."
-Philip, Duke of Edinburgh
Chicken thighs are not only versatile, but very budget friendly when purchased in bulk. Boning and skinning them yourself is quite quick and simple.
Prepared mustards are made from powdered mustard seeds combined with a variety of ingredients including vinegar, water, wine, beer and sugar, as well as other spices.
There are three types of mustard seeds: white, brown and black. The flavor of white mustard seeds is bitter, while brown and black mustard seeds are piquant and spicier. The yellow mustard found in America is made with white mustard seeds. The yellow color actually comes from the spice turmeric.
Most European and Asian mustards are made with brown mustard seeds and can range from the mellow Dijon style mustards of the French to the hot spicy Chinese mustards. These are blended into textures from smooth to coarse. The recipes on this Web site are specific as to the type of mustard used.
Mustards do vary in the amount of fat and salt that they have. The info below is from one of my favorite Dijon style mustards.
1 tsp. mustard = 10 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 1g carbohydrates, 65mg sodium, 0mg cholesterol
Servings = 4 | Serving size =4 ounces chicken with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe does not make very good leftovers.
|4||boneless skinless chicken thighs|
|1 Tbsp||olive oil|
|1/2 cup||orange juice|
|3/4 cup||low sodium chicken broth|
|1/4 cup||Dijon mustard|
|chipotle powder (to taste)|
|fresh ground black pepper (to taste)|
Sprinkle chicken on both sides with salt and pepper. Heat oil in large non-stick skillet over medium-high heat.
Add chicken and sauté until brown, about 5 minutes per side.
Add the orange juice and broth to skillet. Simmer until chicken is cooked through, about 8 minutes.
Remove the chicken and set aside. Add mustard, honey and chipotle powder to the skillet. Increase heat and simmer until sauce thickens, whisking occasionally, about 7 minutes.
Return the chicken to the skillet and simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
Serving size = 4 ounces chicken with sauce
Servings = 4
Amount Per Serving
|Calories 140||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 1g||2%|
|Vitamin A 3%||Vitamin C 39%|
|Calcium 5%||Iron 1%|
|Vitamin K 4 mcg||Potassium 255 mg|
|Magnesium 24 mg|