| 4 skinless, boneless chicken breast halves, 1 1/4 lbs. |
1/2 chicken breast |
$2.99 per pound
|
$0.23 |
| 2 tbsp. cornola or possibly vegetable oil |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.03 |
| 12 baby carrots, trim & scrape |
6 carrots |
$2.79 per pound
|
$0.37 |
| 1/2 pound sm. mushrooms |
1/4 lb |
$3.69 per 8 ounces
|
$1.84 |
| 2 tbsp. minced shallots |
1 tablespoon |
$3.99 per pound
|
$0.09 |
| 1 teaspoon finely minced shallots |
1/2 teaspoon |
$3.99 per pound
|
$0.01 |
| 1 tbsp. flour |
1 1/2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1/2 c. dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 c. fresh or possibly canned chicken broth |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1 tbsp. tomato sauce |
1 1/2 teaspoons |
$1.85 per 15 fluid ounces
|
$0.03 |
| 1 bay leaf |
1/2 bay leaf |
$3.59 per 2 ounces
|
$2.11 |
| 3 sprigs fresh thyme or possibly 1 tbsp. dry |
1 tablespoon |
$1.99 per cup
|
$0.19 |
| 2 tbsp. Dijon mustard |
1 tablespoon |
$2.69 per 8 ounces
|
$0.18 |
| 2 tbsp. fine minced parsley |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| Total per Serving |
$6.15 |
| Total Recipe |
$12.29 |
Suggestions?