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Stephanie Nass

The Best Trick to Revive Dry Chicken

This week, there was no electricity in a catering venue until just before we needed to prepare the chicken entrée. When the electricity came on, we blasted the temperature on the ovens and slid the chicken in as quickly as possible. The high temperature dried out the chicken breasts, which had been prepared with the Rao's Lemon Chicken sauce. What I did to save them blew my mind.

I reduced the lemon mixture by half (making it fattier than before), sliced the chicken breasts, dunked the chicken in the warm sauce, dredged them, and served them with potatoes and vegetables. 

When the plates came back to the kitchen clean, I had never felt so relieved. 

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