I have a recipe for Chicken Piccata my whole family really likes. We are having a couple guests over tomorrow, and I'd like to make this recipe, but make it ahead. The guests are people we don't know personally, and it would be awkward to be cooking when they arrive. There is no baking/oven element to my recipe (just saute chicken, keep chicken warm while deglazing pan/making sauce, return chicken to pan to thicken sauce and absorb flavor of liquid, remove chicken, add some butter to sauce, add pasta to sauce and serve with the chicken). I'm worried that if I make it ahead, it will dry out the chicken/pasta. Any tips to make it work?