Keep Ellen Cooking!
Support New Pages!
|
|
|
|
jenny 06/02/13 |
Is the chicken actually cooked through before freezing or is it just browned as the recipe says, then finishes cooking in the nescos for 1 1/2 hours? Do you think all the pieces should be pounded a little so they are about the same thickness. The Marsala recipe is ABSOLUTELY FABULOUS, I did make a little roux to thicken it a bit more and it's perfect! I'll be making the chicken breasts from the orange dejon recipe and the sauce from the marsalla recipe |
|
ellen 06/02/13 |
Pounding is very good. This prep will work. |
|
jenny 06/02/13 |
should i be concerned as to whether the chicken breasts are cooked all the way through? ( I will be freezing per your instructions) is browning enough to cook through?. I didn't think you could freeze partially cooked food safely. should I be checking the internal temp of each piece before taking it out of the pan to cool? |
|
ellen 06/02/13 |
If you pound the breasts into cutlets, they will safely cook through. Just don't dawdle getting them to the freezer and heat the sauce through before applying to the chicken to heat for serving. |