Super easy recipe, could be done with leftover rotisserie chicken or with the lonely chicken breast left on the package after you have cooked that big meal ( for some crazy reason I always have 1 seasoned piece of chicken left from the family package).
If you don't have any croissants available, no problem I used them because they were out of our favorite Honey Buttermilk Biscuits at the store. My little one is crazy about them and this chicken goes great with them.
And last but not least if you are wondering what role the capers play, well they are that little note of saltiness and tangy flavor on the creamy sauce, just like olives. Who would have thought a 5 year old would do the happy dance every time he bites into one? he picks the mushrooms out of his pizza, but loves capers, go figure.
Chicken in Mustard and Capers Creamy Sauce
2 Cups Cooked Shredded Chicken
2 TBSP Butter
1 1/3 Cups Chicken Broth
2/3 Cups Milk
1/4 Cup Dijon Mustard
2 TBSP Flour
2 TBSP Capers
4 Croissants or 4 Honey Buttermilk Biscuits
In a Large Skillet under medium heat, melt butter and saute chicken until heated through. Right around 2-3 minutes.
Add chicken broth and cook on high until it reduces by half. Takes about 5 minutes.
In a small bowl whisk together milk, mustard and flour. Stir into the chicken mix. Cook and stir until everything comes to a boil . Stir in the capers, mix, remove from heat. Scoop a good portion on your toasted croissants or biscuits and enjoy!
Prep Time 5 Minutes Cook Time 15 minutes Serves 4
Bringing my Creamy Chicken Sandwich to these Fabulous Parties:
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Other Creamy Chicken dishes you might enjoy: