Dinner for 3
Creamy Lemon Romano Chicken
$9.37for 433 minServes 3
Floured chicken cooks in a skillet, then simmers with lemon broth, cream, and Romano cheese until the sauce thickens.
Photo: cookingclassy.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Chicken breast, boneless$3.49/lb typical | 1 lb | $3.49Typical price |
 | Garlic$0.75 each typical | 0.25 | $0.15Typical price |
 | Heavy cream$0.22/oz typical | 4.25 oz | $0.91Typical price |
| Blue cheese, brie, queso fresco, paneer$0.80/oz typical | 2 oz | $1.60Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.07Typical price |
 | Lemons and limes$0.60 each typical | 0.75 | $0.40Typical price |
| Total for the servings shown | $7.03 | ||
Pantry staples you likely have
FlourSalt and pepperOlive and cooking oilDried herbs, spices and seasoning blendsCornstarch, vanilla, yeast, cocoa
Not included in the cost.
Swaps
- Swap Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
- Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
- 33 minstart to table
- Easydifficulty
- 3servings (the source says 4, which counts pieces)
- $$typical cost tier
AmericanHigh-proteinBudgetFamilyDinners
$2.34 per serving$9.37 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 cloves garlic
- 1 cup + 1 tbsp swanson chicken broth
- 1/2 tsp dried basil
- 2 tbsp fresh lemon juice
- 2 1/2 tsp cornstarch
- 1/2 cup heavy cream
- 1/2 cup finely shredded pecorino romano cheese
- 1 1/2 tbsp chopped fresh parsley
Steps
- Slice each chicken breast horizontally into two cutlets, then season both sides with salt and pepper.
- Dredge the cutlets in flour and shake off the excess.
- Heat the olive oil in a large skillet over medium heat and cook the cutlets for 4 minutes per side, until they reach 165 F.
- Transfer the chicken to a plate, add the garlic to the skillet, and cook for 30 seconds.
- Whisk the broth, basil, lemon juice, and cornstarch together, pour them into the skillet, and simmer for 3 minutes.
- Stir in the cream and Romano cheese, return the chicken to the skillet, and simmer for 2 minutes before adding parsley.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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