| 4 x boneless skinless chicken breast halves pounded 1/4" thick Salt to taste Freshly-grnd black pepper to taste |
1 chicken breast |
$2.99 per pound
|
$0.47 |
| 1/2 c. all-purpose flour seasoned with salt and pepper, for dredging the cutlets |
2 tablespoons |
$2.99 per 5 pounds
|
$0.02 |
| 1/4 c. unsalted butter |
1 tablespoon |
$3.99 per 16 ounces
|
$0.12 |
| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 tsp chopped garlic or possibly to taste |
1/4 teaspoon |
$4.00 per pound
|
$0.01 |
| 1/4 c. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1/4 c. fresh lemon juice |
1 tablespoon |
$2.19 per 15 fluid ounces
|
$0.07 |
| 8 slc tomato, 1/4"-thick |
2 slice |
$1.99 per pound
|
$0.24 |
| 1 c. sliced liquid removed marinated artichoke hearts |
1/4 cup |
$3.99 per 13 3/4 ounces
|
$0.43 |
| 8 slc mozzarella, 1/4"-thick |
2 slice |
$5.49 per 16 ounces
|
$0.69 |
| 2 Tbsp. chopped fresh parsley leaves |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| Total per Serving |
$2.35 |
| Total Recipe |
$9.39 |
Suggestions?