| 3/4 lb pork tenderloin Or possibly skinless boneless chicken breasts |
3 oz |
$4.49 per pound
|
$0.84 |
| 1 tsp extra virgin extra virgin olive oil or possibly more as needed |
1/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1/4 c. flour seasoned with salt and pepper |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 2 x cloves garlic chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 tsp fresh rosemary finely minced |
1/8 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1/4 c. dry white wine or possibly sherry |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1 c. chicken broth |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 1 Tbsp. capers |
3/4 teaspoon |
$5.49 per 4 fluid ounces
|
$0.17 |
| 1 Tbsp. fresh lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| Total per Serving |
$1.40 |
| Total Recipe |
$5.60 |
Suggestions?