4 lrg Portobello mushrooms, approx 1 pound |
1 portobello mushrooms |
$1.99 per pound
|
$0.37 |
5 Tbsp. Extra virgin olive oil, best quality |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.23 |
5 Tbsp. Dry sherry, best quality |
1 tablespoon |
$22.00 per liter
|
$0.41 |
1/2 c. Extra virgin olive oil, best quality |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
2 Tbsp. Balsamic vinegar |
1 1/2 teaspoons |
$6.59 per 17 fluid ounces
|
$0.10 |
1 tsp Dijon mustard |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
1 x Clove garlic, pressed |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
4 x Skinless boneless chicken breast halves, each cut |
1 chicken breast |
$2.99 per pound
|
$0.47 |
1/4 c. Pesto sauce |
1 tablespoon |
n/a
|
|
2 Tbsp. Sun-dry tomatoes, finely minced |
1 1/2 teaspoons |
$2.79 per 3 1/2 ounces
|
$0.05 |
Total per Serving |
$2.02 |
Total Recipe |
$8.07 |