When preparing a double amount of a recipe which cannot fit into a single pan, is it better to use two pans or to or make 2 consecutive batches?
I want to make a double batch of chicken francaise for company. A single batch will fit into my skillet, but I am unsure whether to make successive batches in the same skillet or use two skillets - one for each batch. The potential implication is in making the sauce and then simmering the chicken in the sauce.
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