REHEAT AND EAT: MAKE-AHEAD STEWS AND BRAISES

KEEPING LEAN CHICKEN MOIST

To make chicken Marsala ahead, we had to find a way to cook, cool, and reheat lean boneless, skinless chicken breasts without them ending up dry and overcooked. The trick was to poach them gently in a flavorful braising liquid, then take them out of the sauce and let them cool separately to protect them from the sauce’s residual heat before reuniting the chicken and sauce.