| 1 x golden brown beet |
1 beet |
$3.29 per pound
|
$0.59 |
| 1/2 x fennel bulb |
1/2 fennel bulb |
$2.10 per pound
|
$0.54 |
| 2 tsp extra virgin olive oil |
2 tsp |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1/2 tsp finely grated orange zest |
1/2 tsp |
$3.00 per pound
|
$0.01 |
| 1 Tbsp. fresh orange juice |
1 tbsp |
$4.79 per 59 fluid ounces
|
$0.04 |
| 2 tsp snipped fresh chives |
2 tsp |
$2.59 per 2/3 ounces
|
$0.55 |
| 1 tsp minced fresh chervil Chervil sprigs for garnish (optional) |
1 tsp |
$3.70 per ounce
|
$0.08 |
| 4 x boneless, skinless chicken breast halves |
4 chicken breast |
$2.99 per pound
|
$1.87 |
| 1 Tbsp. vegetable oil, plus more as needed Kosher salt and freshly grnd pepper to taste |
1 tbsp |
$3.00 per 48 fluid ounces
|
$0.03 |
| 1/4 c. finely minced shallots |
1/4 cup |
$3.99 per pound
|
$0.35 |
| 1/2 c. dry white wine |
1/2 cup |
$0.35 per fluid ounce
|
$1.40 |
| 1/4 c. apple cider vinegar |
1/4 cup |
$4.29 per quart
|
$0.27 |
| 2 c. chicken stock or possibly broth |
2 cup |
$0.99 per 14 1/2 ounces
|
$1.14 |
| Total Recipe |
$7.00 |
Suggestions?