I think these are pork chops. But the fried chicken cutlets looked a lot like this. (Hey, I’m old! So please, cut me some slack!)

Basil Cream Sauce. (I think.) Or it could be the sausage gravy. Whatever! (Same applies, I’m old and the trip was a couple of months ago.)

I always begin a trailer trip with a variety of already prepared food that I can stick in our trailer freezer and bring out whenever I want. I try to vary the recipe selection, but the following items always accompany our journeys – a quick bread or two, cookies (usually two kinds), chili, a couple of soups, and meat loaf. But the items I have found the most helpful, because they often take time to prepare, are homemade sauces and gravy. I have been bringing marinara sauce along now for years. But on this last trip I also brought sausage gravy (for biscuits and gravy), and this basil cream sauce.

I was a bit hesitant to freeze these cream sauces, but both warmed up perfectly.

In addition to the food I prepare, I always bring packages of breakfast meat (bacon, Sausage, and ham), ground beef, pork chops or pork tenderloin, chicken breasts, steak, Italian dinner sausages, frozen peas, fresh ravioli, and ice cream. (Always must have ice cream on board!)

And of course, we visit grocery stores along the way. But if I have most of the dishes that take a lot of time to prepare made ahead, or cuts of quality meat that may not be available in a grocery store the size of our guest bath, I can rest easier on the road.

But enough about my food insecurities, and back to this recipe.

I found this recipe on the life-in-the-lofthouse.com site. I made some slight changes, but mainly to accommodate preparing the sauce and frying the chicken at different times. And I must say, served with 4-cheese ravioli and frozen petite peas, we enjoyed a delightful meal. (A “gourmet-on-the-go meal” if I do say so myself!)

So, I hope you enjoy this simple chicken dish as much as we do. (And no, you don’t have to own a trailer or be on a trailer trip to make this dish!)

But if you are a fellow travel trailer owner, don’t hesitate to build sauces ahead of time and take them along with you on your next adventure. Homemade sauces are just so much better than most sauces that beckon to you from the shelves of your local grocery store.

Well, it’s early afternoon, and since I don’t need to plan or cook dinner (Mr. C. has a gig in a restaurant this evening), I’m going to help Lucas Davenport find a deranged killer. OK, I’m not really going to be of any assistance, but I’m going along for the ride anyway. My current read is by John Sandford entitled Rules of Prey. And even though I know in the end the killer is going to be found and punished, I’m still excited to find out he gets his! (If only in real life, bad people would get their comeuppance too. But unfortunately, no one has appointed me judge and jury! But if they had, I would make certain that a certain felon would never be able to cause so many people distress or continue to wreak havoc on our planet.) (Just sayin”!)

Peace and love to all.

Fried Chicken

1 lg.  boneless, skinless chicken breast, sliced into ½-inch thick cutlets and patted dry

2 T. whole milk

½ c. dried Italian breadcrumbs

3 T. unsalted butter

Place the milk in a shallow bowl, and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.

In a large skillet, melt the butter over medium-low heat. Cook the coated chicken cutlets until golden-brown on each side and the internal temperature reaches 165-degrees.

Remove from pan and set aside.   

Basil Cream Sauce

3 T. unsalted butter

2 cloves garlic, minced

1 T. flour

½ c. chicken broth

½ c. heavy whipping cream or part whole milk

½ c. finely grated Parmesan cheese

¼ c. chopped fresh basil

freshly ground black pepper

Melt the butter in a frying pan. Add the garlic and cook for 1 minute over medium heat. Add the flour and cook for a couple of minutes. Add the chicken broth. Bring to a boil over medium-high heat. Stir in cream. Bring to a light boil and cook for about 5 minutes.

Remove from heat and stir in the Parmesan cheese, chopped basil, and pepper.

Serve over the fried chicken.