| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds chicken tenders or boneless breast meat
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/4 teaspoon (a couple of pinches) crushed red pepper flakes
- 4 cloves garlic, crushed
- 1/2 cup (a generous splash) dry white wine
- 1/2 lemon, juiced
- A handful of chopped flat leaf parsley
- Coarse salt and black pepper
- 1 (2 ounce) tin anchovy, drained
- 4 large cloves garlic, cracked away from skins and finely chopped
- 1/2 cup extra-virgin olive oil
- 2 teaspoons (several drops) Worcestershire sauce
- 1 lemon, juiced
- 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
- Coarsely ground black pepper, to your taste
- 1/2 cup (a couple of handfuls) grated Parmigiano
- 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped
Instructions
- If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.
- Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and chicken tenders. Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens and serve.
- To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 993 |
| Total Fat | 70 g |
| Saturated Fat | 14 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 44 g |
| Cholesterol | 151 mg |
| Sodium | 1654 mg |
Reviews
Why does she keep taking credit for recipes she did not write? I call fraud.
has a good taste to it the family wipe it out
I didn’t make a dressing, I bought one instead. I also added bell peppers (red & green) to the chicken process, but deleted the wine. Everything turned out fantastic.
It is so yummy. I made it for my whole family at a big party and they all loved it! Good job Rachel. People should totally make it!!!
Easy, delicious, and fresh
Perhaps the pan should be hot before you add the oil and chicken, as it didn’t brown even when cooked longer than recommended, the color seemed off… perhaps grilling the chicken would be better? Also marinading it would have resulted in better flavor I think.
This receipe was sooo easy to follow and the outcome was totally fabulous! My husband (antianchovie man) didn’t even notice them:) My kids licked their plates clean!!!
I was indeed squeamish about using anchovies but after hearing Rachael imploring viewers on more than one show, I decided to try it. I am so glad I did. This is a delicious meal. Don’t salt the chicken too much. Between the anchovies and Worcestershire sauce, it’s enough. Also I used the egg whites of two large eggs instead the egg product. Was that not wise?
Very good recipe.
Very good recipe.