| 2 navel oranges |
1 navel oranges |
$1.29 per pound
|
$0.44 |
| 1/4 c. all-purpose white flour |
2 tablespoons |
$2.99 per 5 pounds
|
$0.02 |
| 1/2 teaspoon freshly grnd black pepper plus more to taste |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 6 boneless, skinless chicken breasts (1 1/2 pound total), trimmed of trimmed & membrane |
1/2 chicken breasts |
$2.99 per pound
|
$0.23 |
| 2 teaspoon vegetable oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 c. defatted homemade or possibly reduced sodium canned chicken stock |
1/4 cup |
$61.29 per 50 pounds
|
$0.07 |
| 5 tbsp. fresh orange juice (1 orange) |
2 tablespoons |
$4.79 per 59 fluid ounces
|
$0.10 |
| 2 tbsp. orange liqueur (such as Grand Marnier) |
1 tablespoon |
$22.00 per liter
|
$0.33 |
| 1 1/2 tbsp. fresh lemon juice (1/2 lemon) |
2 1/4 teaspoons |
$2.19 per 15 fluid ounces
|
$0.05 |
| 1/2 teaspoon sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
| Total per Serving |
$1.27 |
| Total Recipe |
$2.54 |
Suggestions?