Can I precook

[Anonymous]

and refrigerate pan seared chicken cutlets (not breaded) overnight, incorporate into this recipe next day on stove top, and serve immediately?
https://www.eatingwell.com/recipe/7938891/creamy-garlic-skillet-chicken-with-spinach/

[Anonymous]

No.

This is a 20 minute recipe! Do not precook it!

[Anonymous]

Don't do that. You can cut and flatten the chicken the day before, so all yo have to do is season and cook it. But the cooking process takes all of 6 minutes, according to the recipe. If you are so time pressured that 6 minutes really matters, make chili or stew the day before.

[Anonymous]

It’s OP- I’m quadrupling the recipe, that’s why I asked. This is one dish of many for Xmas. I’ve made it before, and it’s been requested from some picky eaters. A friend just said I can definitely pre-sear, cook thru, don’t blot dry, and store in a glass container. It should incorporate well into the creamy garlic mixture, no?

[Anonymous]

Anonymous wrote:It’s OP- I’m quadrupling the recipe, that’s why I asked. This is one dish of many for Xmas. I’ve made it before, and it’s been requested from some picky eaters. A friend just said I can definitely pre-sear, cook thru, don’t blot dry, and store in a glass container. It should incorporate well into the creamy garlic mixture, no?

Yeah, I don't see this as any different than using those pre-grilled chicken strips or rotisserie chicken in recipes as long as you have a really creamy sauce. You can probably cook the whole thing and then warm it up as a casserole.

[Anonymous]

It should be fine, but you might want to heat up the chicken a bit before you incorporate it.

[Anonymous]

Given your understandable reason, I think you can. I'd scrape all the pan drippings into to the glass storage container with the chicken, and the scrape it all back into the pan the next day and pick up the recipe from there.

[Anonymous]

Agree with the others. I’d personally pre-cook the whole dish and rewarm on low.