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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 2 |
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Ingredients:
4 (3-ounce) skinless, boneless chicken thighs |
1/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1/4 cup orange juice |
1/4 cup fat-free, less-sodium chicken broth |
1/4 cup orange marmalade |
1 tablespoon whole-grain dijon mustard |
2 garlic cloves, minced |
1 tablespoon thinly sliced green onions |
Directions:
1. Sprinkle chicken with 1/8 teaspoon salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 13 minutes or until done, turning occasionally. Remove from pan; keep warm.
2. Combine remaining 1/8 teaspoon salt, orange juice, broth, marmalade, and mustard in a bowl; stir well.
3. Recoat pan with cooking spray, and place over medium-high heat. Add garlic; sauté 1 minute. Add orange juice mixture; bring to a boil over high heat. Cook 6 minutes or until slightly thick, stirring constantly. Spoon sauce over chicken, and sprinkle with green onions.
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