Serve with thin green beans.
4 good-size boneless, skinless chicken thighs
Freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
3/4 cup fresh tangerine juice (may substitute fresh orange juice)
3/4 cup no-salt-added chicken broth
1/4 cup whole-grain, spicy brown or Creole mustard
1 tablespoon honey
1 teaspoon hot pepper sauce
Season the chicken lightly on both sides with the salt and pepper.
Heat the oil in a nonstick skillet over medium-high heat. Once the oil shimmers, add the chicken; cook undisturbed for about 5 minutes until browned, then turn them over on their second sides. Cook for about 5 minutes, or until just cooked through and browned. Use tongs to transfer the chicken thighs to a plate.
Pour the juice and broth into the pan (over medium-high heat); once the liquid starts bubbling, cook for about 5 minutes, stirring once or twice.
Whisk in the mustard, honey and hot pepper sauce; once the mixture returns to a boil, cook for 5 to 7 minutes, to form a sauce that has thickened enough to coat the back of a spoon. You can stir once or twice to eliminate any scorching.
Reduce the heat to medium-low, then return the chicken to the skillet; Cook for about 1 minute, or just until the thighs are heated through, turning to coat them on both sides.
Divide the chicken among individual plates, then spoon the pan sauce over each portion. Serve hot.