Chicken Fricassee with Browned Butter Noodles

Have you ever stopped to consider changing your perspective on your "to-do list" from things that you "have" to do, to things that you "get" to do?  All to often I think of my daily tasks as things that I "have" to do.  Working out, watering the plants, cooking dinner, cleaning the house, folding the laundry, the list goes on and on.  I confess that I don't always think of these things as tasks that I "get" to do.  I'm trying to make more of a conscious effort to transform my perspective into a "get" to attitude rather than a "have" to attitude.  

You would think that spending 6 months on crutches and unable to walk would be enough of a wake up call for me to genuinely appreciate even the most mundane tasks on my to do list.  For a long time - I was super grateful just to be able to walk from my bedroom to the kitchen without crutches.  Unfortunately, the gratefulness seemed to slowly fade away and my daily to do list became more of a "have" to do instead of  a "get" to do list.  

One simple word can totally transform an unpleasant task like running to the bank into an errand that has purpose.  It's the difference between being frustrated that you have to get in the car and drive to the bank to deposit a check and being grateful and thankful that you have the money to add to your account.  The "get" to attitude creates an atmosphere of gratitude and thankfulness.

If cooking dinner is one of those tasks that's become a "have" to instead of a "get" to - maybe you need some new and exciting recipes to change your perspective.  This Chicken Fricassee with Browned Butter Noodles is great recipe to kick off your new attitude about cooking dinner.  My hope is that you will feel inspired and blessed to be able to provide this delicious and heathy dinner to your family and friends.  

Chicken Fricassee with Browned Butter Noodles
6 ounces whole wheat egg noodles
1 Tablespoon olive oil
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
1 1/2 Tablespoons flour
2 cups chopped carrots
1 cup chopped onion
1 cup chopped celery
1 Tablespoon thyme
4 cloves garlic, minced
8 ounces sliced mushrooms
1/2 cup dry white wine
1 1/2 cups chicken broth
1 1/2 Tablespoons butter
2 Tablespoons fresh parsley, chopped

Cook noodles according to directions.  Drain.

Sprinkle chicken with 1/4 t. salt and pepper.  Heat oil in skillet and cook chicken 4 minutes on each side. 

Combine 1/4 c. milk and flour. 

Remove chicken from pan.  Add carrots, onion, celery, thyme, garlic and mushrooms to pan.  Cook 6 minutes.

Stir in wine and cook 1 minute.  Stir in 1/4 t. salt, 1/4 t. pepper, 1 1/4 c. milk and stock.  Bring to a boil .  

Stir in flour mixture.  Reduce heat, cover and simmer 5 minutes. 

Return chicken to pan and cook through. 

Brown butter in saucepan.  

​Combine cooked noodles, butter and 1/4 t. salt.  

Divide noodle mixture among 4 plates.  Top with chicken, sauce and parsley.

I am so grateful for the ability to provide healthy meals to my family and I don't take that blessing lightly.  I recognize how fortunate I am to have healthy food available when I'm hungry.  Remembering that blessing helps me to put things into perspective and the task of cooking dinner - back on the "get" to list.  

Ciao!

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