| SAUCE |
1/4 sauce |
n/a
|
|
| 2 lrg red bell peppers |
1/2 bell peppers |
$3.29 per pound
|
$0.59 |
| 1/2 c. whipping cream |
2 tablespoons |
$3.89 per pint
|
$0.24 |
| 1/4 c. canned low-salt chicken broth CHICKEN |
1 tablespoon |
$1.19 per 14 1/2 ounces
|
$0.04 |
| 4 ounce cream cheese, room temperature |
1 oz |
$3.15 per 8 ounces
|
$0.39 |
| 1 Tbsp. minced fresh tarragon |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 4 x skinless boneless chicken breast halves |
1 chicken breast |
$2.99 per pound
|
$0.47 |
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1/2 c. dry white wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| Total per Serving |
$2.16 |
| Total Recipe |
$8.62 |
Suggestions?