Weekly Winner: Fabulous unFussy French Fricassee

I’m definitely a Francophile at heart.  If it’s French I will probably want to try it and chances are very good I’ll like it.  Quite often assume that all French food is heavy, fussy and decadently heavy (not that there’s anything wrong with that), but actually some of the most delicious, simply food has its roots in France.

Chicken Fricassee with Browned Butter Noodles is just such a dish.  It’s incredibly easy and uses simple, everyday ingredients (you might not even have to make a special shopping trip)! The magic lies in the combination of the ingredients and the care of preparation that elevates each simple item in the dish to satisfying, French-inspired wonderfulness.  My only regret with this dish is that I didn’t have some nice crusty bread on the side to do some serious sopping with! The recipe comes from Cooking Light Magazine – Bon Appetit!

Chicken Fricassee with Browned Butter Noodles

Serves 4

Ingredients:

6 ounces uncooked egg noodles

1 tablespoon olive oil

1 pound skinless, boneless chicken breast cutlets

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 1/2 cups 2% reduced-fat milk, divided

1 1/2 tablespoons all-purpose flour

2 cups chopped carrots

1 cup chopped yellow onion

1 cup chopped celery

1 tablespoon chopped fresh thyme

4 garlic cloves, chopped

1 (8-oz.) pkg. cremini mushrooms, quartered

1/2 cup dry white wine

1 1/2 cups unsalted chicken stock

1 1/2 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Procedure:

  • Cook noodles according to package directions, omitting salt and fat; drain.
  • Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side. Place chicken on a plate (do not wipe out pan).
  • Combine 1/4 cup milk and flour in a bowl. Add carrots and next 5 ingredients (through mushrooms) to pan; cook 6 minutes. Stir in wine; cook 1 minute. Stir in 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/4 cups milk, and stock; bring to a boil. Stir in flour mixture. Reduce heat, cover, and simmer 5 minutes. Return chicken to pan; cook 3 minutes or until done.
  • Melt butter in a saucepan over medium; cook 2 minutes or until browned. Add cooked noodles and remaining 1/4 teaspoon salt to pan; toss. Divide noodle mixture among 4 plates; top with chicken, sauce, and parsley.