4Real Forums: Recipe question

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Topic: Recipe question

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Kathryn UK
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Posted: May 31 2007 at 3:33am \| IP Logged

We have a fun arrangement with two neighbours where we get together for a themed dinner occasionally and each of us brings one course. This week it is Italian and it is my turn to make the main course. Trouble is, my dh does not eat bacon, ham or cheese, which limits the number of possibilities, and my gas cooker is faulty - if I try to cook more than one thing at a time the light goes out - so choosing a menu is fraught with complications

.

I'm thinking of making this chicken marsala and Italian style roasted vegetables. My question is ... would it work to cook the chicken marsala in advance and then heat it up, or is that a bad idea?

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Paula in MN
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Posted: May 31 2007 at 6:44am \| IP Logged

I'm pretty sure that the one time I made it in advance and then reheated it bombed. I don't do it that way anymore. And the recipe looks great!

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Jen L.
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Posted: May 31 2007 at 6:48am \| IP Logged

I'm a little worried about drying out the boneless chicken breasts. Could you have the veggies done and everything else ready to go and then cook it at the last minute. I'd say save just the last step (cooking the breasts for another 3 minutes) but I think that would even be risking since the pounded breasts cook sooo quickly.

This guy recommends brining the chicken for moistness.

Sounds fun!

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stefoodie
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Posted: May 31 2007 at 6:57am \| IP Logged

You can precook up to the shallot and mushroom portion. Just be sure to take out the chicken as soon as it's cooked through; if you're doing this only a couple of hours before I'd even undercook the chicken a bit and stick it in the fridge. Then when you're ready to eat, you can just reheat the chicken, add the shallot/mushroom mixture and make your sauce right there. You don't want to pre-cook the sauce and risk separation.

Since the cooking takes but a few minutes though, maybe it can still work out to cook right before you serve, as long as you do the prep work beforehand? Roast the veggies and keep it warm while you cook the chicken? Or pre-cook the shallots and mushrooms which will probably take the longest, then have it ready to add when the chicken is done?

Although, since my family isn't too picky, I *have* pre-made and reheated marsala dishes before (when we were still cooking with dairy), with no complaints. *Love* that cream sauce!

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Kathryn UK
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Posted: May 31 2007 at 10:59am \| IP Logged

Thank you. I knew I would get good answers here

. I'll prep the veggies in advance, but leave the cooking until we are ready to eat. I'm sure nobody will mind a bit of extra digestion time between courses

.

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