Chicken with Garlic Cream Sauce

Make Ahead – Prepare sauce to end of step 5 up to 1 day ahead, cover and refrigerate. Reheat in saucepan, stirring, until piping hot, then add chicken juices.

Store – Refrigerate chicken and sauce leftovers, covered, for up to 3 days. Reheat sauce in saucepan until piping hot. Reheat chicken in microwave or transfer to ovenproof dish, cover with foil and heat in 180°C/160°C Fan oven until piping hot. Or eat cold.

Freeze – Freeze leftover chicken only in airtight container for up to 3 months. Defrost overnight in fridge. Reheat as above.