| 1 pound chicken breasts, boneless, skinless, cut into 2-inch chunks |
1/4 lb |
$3.49 per pound
|
$0.87 |
| 1 tablespoon flour |
3/4 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 2 teaspoons olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 8 ounces mushrooms, sliced in half |
2 oz |
$3.69 per 8 ounces
|
$0.92 |
| 1 cup baby carrots |
1/4 cup |
$2.79 per pound
|
$0.36 |
| 1 tablespoon tomato paste |
3/4 teaspoon |
$1.29 per 6 ounces
|
$0.03 |
| 1 cup white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 cup reduced-sodium chicken broth |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 3 sprigs fresh thyme |
2 1/4 teaspoons |
$1.99 per cup
|
$0.09 |
| 1 cup frozen pearl onions |
1/4 cup |
$0.79 per pound
|
$0.07 |
| 1 cup frozen peas |
1/4 cup |
$2.80 per 32 ounces
|
$0.10 |
| Total per Serving |
$3.33 |
| Total Recipe |
$13.33 |
Suggestions?