| 1 x Chicken breast, halved and skinned, (flatten slightly to cook more proportionately) |
1 chicken breast |
$3.49 per pound
|
$1.34 |
| 1/2 c. Flour, seasoned with garlic salt and fresh grnd black pepper |
1/2 cup |
$2.99 per 5 pounds
|
$0.08 |
| 1 Tbsp. Extra virgin olive oil |
1 tbsp |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 sm Onion, minced |
1 onion |
$0.79 per pound
|
$0.12 |
| 2 x Cloves garlic, crushed |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
| 3 ounce Fresh mushrooms, sliced |
3 oz |
$3.69 per 8 ounces
|
$1.38 |
| 2 c. Chicken broth |
2 cup |
$0.99 per 14 1/2 ounces
|
$1.14 |
| 1/4 c. Celery, sliced thin |
1/4 cup |
$1.99 per pound
|
$0.11 |
| 1/2 c. Skim lowfat milk, (I use 2%) |
1/2 cup |
$3.69 per 1/2 gallons
|
$0.23 |
| 1/2 tsp Dry rosemary |
1/2 tsp |
$2.59 per 1 1/4 ounces
|
$0.04 |
| 1/4 c. Dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 Tbsp. Butter or possibly margarine, (optional) |
1 tbsp |
$3.99 per 16 ounces
|
$0.12 |
| 6 ounce Cooked egg noodles |
6 oz |
$2.00 per 16 ounces
|
$0.75 |
| 1 Tbsp. Fresh Italian parsley, minced |
1 tbsp |
$1.09 per cup
|
$0.07 |
| Total Recipe |
$6.33 |
Suggestions?