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Chicken Marsala for a crowd...Help!

RosalindD

By RosalindD
in Italy: Cooking & Baking

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RosalindD

RosalindD

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I have been asked to prepare Chicken Marsala for 50 people. This is for a luncheon so I don't have much time to prepare in the morning. I must do it the day before the event. I assume I shouldn't cook the chicken completely through since they will be sitting in a chafing dish for a bit. I just want to make sure the chicken isn't tough. Any ideas? Thanks!

hongda

hongda

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I have been asked to prepare Chicken Marsala for 50 people.  This is for a luncheon so I don't have much time to prepare in the morning.  I must do it the day before the event.    I assume I shouldn't cook the chicken completely through since they will be sitting in a chafing dish for a bit.  I just want to make sure the chicken isn't tough.  Any ideas?  Thanks!

I would recommend going for dark meat chicken (boneless thigh meat) It will stand up better to the chafing dish and is less likely to overcook.

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