| 2 lrg Chicken Breasts, no skin, no bone cut in halves |
1/2 chicken breasts |
$3.49 per pound
|
$0.67 |
| 2 lrg Portobello Mushrooms -- sliced 1/4" thick |
1/2 portobello mushrooms -- |
$1.99 per pound
|
$0.18 |
| 1/2 c. Flour |
2 tablespoons |
$2.99 per 5 pounds
|
$0.02 |
| 1/4 tsp Parsley -- dry |
0.06 teaspoon |
$1.09 per cup
|
$0.00 |
| 1/2 tsp Salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 tsp Black Pepper -- freshly grnd |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 Tbsp. Green Onion -- sliced thin |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1/3 c. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 c. Half and Half -- (or possibly light cream) |
1/2 cup |
$0.08 per fluid ounce
|
$0.32 |
| 6 Tbsp. Butter or possibly Margarine |
1 tablespoon |
$3.99 per 16 ounces
|
$0.19 |
| 1 c. Parmesan Cheese -- grated |
1/4 cup |
$5.49 per 6 ounces
|
$0.81 |
| 2 Tbsp. Flour |
1 1/2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| Total per Serving |
$2.48 |
| Total Recipe |
$9.94 |
Suggestions?