| 3 whole chicken breasts, split, skinned and boned |
1/2 chicken breasts |
$3.49 per pound
|
$0.67 |
| 1 1/2 tbsp. fresh thyme leaves or possibly 1/4 teaspoon dry thyme |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.09 |
| 3 to 4 tbsp. extra virgin olive oil |
1 3/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.11 |
| 2 teaspoon grated lemon peel |
1/3 teaspoon |
n/a
|
|
| 1 tbsp. lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 2 cloves garlic, finely minced |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 teaspoon salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/3 c. unsifted all-purpose flour |
2 2/3 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 3 to 4 tbsp. butter |
1 3/4 teaspoons |
$3.99 per 16 ounces
|
$0.07 |
| 3/4 c. chicken broth |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| 1 tbsp. cornstarch |
1/2 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 5 lemon slices |
5/6 lemon |
$0.80 per item
|
$0.67 |
| Total per Serving |
$1.72 |
| Total Recipe |
$10.35 |
Suggestions?