yummy recipe!!!!!!

i made this tonight and it was a HUGE hit!! Served it with fresh asparagus and zuchinni boiled in chicken stock. Check out the WLS portion/nutritional content. I did not believe it was going to taste as good as it did - but wow! you'd never guess that it was healthy. LOL Oh - I used SF Smuckers Orange Marmalade instead of the apricot. It only has a slight orange and mustard flavor. the two flavors must balance each other out.. so it's really smooth. the chicken thighs end up super tender and moist.. so they're perfect for us to eat1 Chicken with Creole Apricot Sauce Serves 4 WLS 3½ ounce portion...Calories 129,fat 2 grams,carbs 4 grams,protein 27 grams 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces Kosher salt and freshly ground black pepper 1 tablespoon olive oil ½ cup orange juice ½ cup chicken broth 2 tablespoons Creole or wholegrain mustard 1 tablespoon Natures Hollow sugar-free Apricot jam (or Smuckers Sugar Free Orange Marmalade) ½ teaspoon Tabasco sauce Season the chicken with salt and pepper. Heat the olive oil in a large covered nonstick skillet and brown the chicken pieces. Add the orange juice and chicken broth to the pan, reduce heat, cover, and simmer 25-30 minutes, until chicken is very tender. Remove the chicken to a large bowl. Add the mustard, preserves and Tabasco to the skillet, increase the heat and boil until the sauce is thickened, about 5 minutes. Return the chicken to the sauce and simmer until heated through.

YUM YUM....Thank you! L

ok, so i just had the last couple pieces for lunch. yikes. definitely eat this all in the first night. the sauce became super orangy overnight!! i didn't fini**** lol