Breaded Chicken

The chicken can be breaded up to 4 hours ahead and refrigerated uncovered on a wire rack set in a rimmed baking sheet. This actually improves the coating's adherence. Bring to room temperature for 20 minutes before baking. The cream sauce should be made fresh when the chicken is done.

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. The breading will soften during storage. Reheat chicken in a 350°F oven for 15-20 minutes (sauce can be reheated separately in a saucepan or microwave), though the coating will not regain its original texture.