Broiled Chicken on Toast

The chicken can be broiled up to 2 hours ahead and kept warm in a 200°F oven, though the skin will lose some crispness. The gravy base (pan drippings) can be reserved, but the final cream sauce should be made fresh just before serving for best texture and to prevent separation.

Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. Do not store the toast, as it will become unpalatably soggy. Reheat chicken in a 350°F oven for 15-20 minutes until warmed through. Reheat gravy gently on the stovetop over low heat, whisking frequently and adding a splash of milk if it has thickened too much.