1/2 boneless skinless chicken breast – butterflied* – $0.58
Salt and pepper – $0.05
1 tsp olive oil – $0.10
2 ounces chicken stock or broth – $0.22
1 clove garlic, chopped fine – $0.05
Basil to taste – $0.05
1 1/2 teaspoons red wine vinegar – $0.07
Total for recipe – $1.69 per serving
Calories: 188 Fat: 7.7 Protein: 26
Heat oil on medium high in small pan.
Saute the chicken breasts.
Cook until brown, then flip and finish on the other side. Depending on the thickness of the chicken, this could take 1-2 minutes on the first side, and 1 minute on the second side.
Remove chicken and rest.
Reduce broth by approximately 2/3.
Combine the garlic, basil, and vinegar.
Add the vinegar mixture to the cooking liquid and any juices that have collected from the resting chicken.
Cook until desired consistency is reached.
Serve chicken with sauce.
*Put the chicken breast on the counter. Put your hand on top of the breast to avoid cutting yourself. Cut it in half horizontally using even strokes. For a true butterfly you would not cut in two pieces. For this application you can.