Honey Mustard Chicken Thighs

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Honey Mustard Chicken Thighs


  • 8 chicken thighs, skin removed
  • salt & pepper
  • 1 large onion, cut into large chunks
  • 1 cup fat free chicken broth
  • 3 tbs low-fat honey mustard
  • 1 tbs cornstarch, dissolved in 1 tbs hot water
  • 1 tsp splenda brown sugar
  • 1 tbs fresh parsely, chopped


  1. Preheat oven 450 degrees F.
  2. Season chicken thighs with salt & pepper.
  3. Heat a large skillet on medium heat with cooking spray.
  4. Place chicken with the side that had the skin down. Cook for 7 minutes until nice and brown.
  5. Flip and cook the other side for 3 minutes. Set chicken aside.
  6. Add onions, season with salt & pepper, and brown until soft.
  7. Add broth and honey mustard and bring to a boil.
  8. Add the chicken (side that had the skin up) back into the skillet.
  9. Place skillet in the oven and roast for 13 minutes or temperature is at 160 degrees.
  10. Remove from oven and use a slotted spoon to transfer chicken and onions to a bowl and set aside.
  11. Over medium heat, add brown sugar and cornstarch mixture.
  12. Stirring constantly, bring sauce to a boil and immediately remove from heat. Pour sauce over chicken and onions.

(source: http://www.foodnetwork.com/recipes/food-network-kitchens/honey-mustard-chicken-and-apples-recipe/index.html)

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