Chicken Caesar Sauté

Chicken Caesar Sauté

YIELD: 12 servings

¼ cup plus as needed olive oil
4 lbs. boneless chicken breast, cut into strips
2 Tbsps. minced garlic
1 50-oz. can cream-of-chicken soup
1½ cups water
½ cup lemon juice
3 to 4 Tbsps. anchovy paste (optional)
¼ cup lemon zest
2 tsps. cracked black pepper
3 cups mixture red and yellow cherry tomatoes
1 Tbsp. olive oil
2¼ cups grated

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.