Saying Grace: Chicken and Basil Cream

Every home has a gathering place. For some it's the den or family room, all gathered around, watching sports or playing games. For some it's a spot on the porch or patio, sipping lemonade while kids splash in the pool or roasting marshmallows around an open fire. For our family, in the home I grew up in, it's the kitchen.

Mom is often found there when the kids are home, packing cucumbers into jars, making black raspberry sauce for homemade ice cream, serving up another favorite dish. My sister might be helping with pies, busily rolling out crust, working tirelessly and cracking a joke or two. I pitch in here and there, and maybe snap a picture or two, while keeping an eye on my wandering toddler son to whom everything is new, exciting and interesting. My husband might be working on a technological problem, popping into the kitchen to scoop up Jack or poke his head over a shoulder to see what we're stirring or rolling out. And my dad is there too, usually causing a ruckus with teasing but coming through when a jar is too tight, or jam needs to be taken to the basement, or trash needs to go out, or pumpkins need to be cut apart.

It's one of my favorite places.

I remember the first time my mom made Chicken in Basil Cream. I was in high school, and in lieu of helping, was sitting at the island watching this new meal unfold. Pan-fried chicken, a bowl of pasta and the most delicious pan sauce, pungent with basil and parmesan. I remember, too, sitting down to eat and exclaiming rapturously over the play of flavors in my mouth. It's a relatively easy dish, but so tasty, and one that always brings the family to gather around the table.

Chicken in Basil Cream

Serves 4 - 6

Amounts are approximations. I don't usually measure for most of this recipe (except the broth and cream for the pan sauce), but just throw in what works.

2 or 3 boneless, skinless chicken breasts, cut in half and pounded thin

1/4 cup milk, in a shallow bowl

1/2 cup Italian seasoned, dried bread crumbs, in a shallow bowl

3 T. butter

1 cup chicken broth

1 cup heavy whipping cream

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped coarse

Salt and pepper to taste

1 lb. spaghetti or vermicelli

This recipe has three parts to it: pan-frying chicken, boiling noodles and making a pan sauce.

Start with your chicken. Trim off excess fat and cut each breast in half.

Pound it to 1/2 inch thickness...the main thing is to get all the cutlets the same thickness.

I pound my chicken in between two pieces of tin foil; cuts down on the splatter!

Melt a tablespoon or two of butter in a large skillet over medium high heat.

Dip each piece of chicken in the milk...

...and then dredge it in the bread crumbs.

Lay it in the pan and brown the first side, about 4-5 minutes.

At this point, It's probably a good idea to start your water boiling for the spaghetti.

(And cooking whatever veggies you want with your meal)

I tend to forget and then we're waiting supper on pasta...

Once water is boiling, toss pasta in (I like vermicelli) and cook according to package directions.

Drain and set aside.

Once first side of chicken is nicely browns, add another tablespoon of butter to the pan, flip chicken and brown the other side, another 3 - 4 minutes.