lemon herb chicken.
Did you know braised meats are a great way to save some cash without sacrificing a tasty meal? My latest favorite is this lemon herb chicken, which I often use if cut fryer or split chicken breasts are on sale (and I usually look for $1.49/lb or less).
Basically, you toss the chicken into a pan, add some diced onions, herbs and olive oil….
Lemon Herb Chicken
What You’ll Need:
3-4 pounds cut fryer OR 4 split chicken breasts
2 onions, chopped
1/4 cup chopped rosemary
3 tablespoons chopped fresh sage
2-3 tablespoons extra virgin olive oil
salt and pepper
1 cup dry white wine
Put the chicken in a skillet with a lid, along with the onions and herbs. Stir to coat the chicken with the onions and herbs. Add enough olive oil to coat the chicken but not so much that it pools in the pan. Sprinkle with salt and pepper.
Set pan over medium heat and cook until the onions are soft and the chicken and onions have turned golden brown, about 20 minutes. If onions brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer until the chicken is tender, about 10-15 minutes. Squeeze lemon over chicken and salt and pepper for taste.
TOTAL: $8.26 or $2.07 per serving, based on 4 servings. You may end up with leftovers – hooray!
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
306 calories per serving
17 grams of fat
22 grams protein