So we’re kicking off the new week with the reincarnation of our Dinner Challenge. We expanded the rules just a tad, but perhaps just as important, expanded the dollars as well. With chicken recently for $1/lb, I knew exactly what I was making when it came time to tonight’s challenge … Chicken in White Wine Lemon Sauce with a side of Roasted Broccoli. In the immortal words of Rachael Ray, yum-o.
The Sister-In-Law made this recipe a few weeks ago for us, and when I say the sauce is good, I mean it in a just-get-a-spoon-and-who-the-heck-cares-who’s-looking-dig-in kinda way. Nicholas‘ school had a Mom’s Night Out dinner event tonight, so I made it for the boys to eat, and I couldn’t resist slurping up
one a few spoonfuls of the sauce while I was plating it up.
One of the keys, at least for me, in making this challenge work is keeping an eye on sales. When I saw the chicken on sale, although I wasn’t planning on using it at the time, I snapped it up and froze it. Between keeping an eye on sales and a running mind on what’s a good price for something, coupled with avid couponing, we keep our grocery budget at about $300 a month, sometimes less, and that’s even with regular entertaining.
So now, the chicken … make it. If for nothing else, then make it for the sauce. It’s that good. And as for the broccoli… roasted broccoli is one of those things that really could be a whole post on its own, and I was tempted to do just that. Love.the.stuff. I put the florets on a baking tray and drizzle it with olive oil and sprinkle with some fresh-cracked black pepper and kosher salt. In the oven it goes for about half an hour. When it came out, I honestly couldn’t stop eating it. So yeah, I had spoonfuls of white wine lemon sauce along with handfuls of roasted broccoli before I went off to dinner. Standing up in the kitchen. Sharing the broccoli with Madeline. ‘Twas a good eating night. Now that I’m thinking of it, I bet the broccoli would taste fabulous dipped in the sauce. Ahhh, tomorrow’s lunch.
butter – 0.50 ($7.99 for four boxes at Costco)
chicken breasts – $2.00 (was $1/lb at A&P two weeks ago)
dry white wine – 0.50 (was a $10 bottle)
lemon juice – 0.50 ($3.99 bottle from Costco)
heavy cream – $1.00 (third of $2.99 container from Costco)
grated Parmesan cheese – $1.00 ($7.99 for monster size from Costco)
broccoli – 0.99/lb at A&P last week
Total cost: $6.00 for dinner for four – whoo hoo!
Did you join Sarah and I in the challenge this week? Leave us your link below – we’d love to see what you’re cooking up. And hey, make the chicken.
Chicken in White Wine Lemon Sauce
1/4 cup butter
4 whole chicken breasts
2 tablespoons dry white wine (or whatever you have on hand)
1/2 teaspoon grated lemon peel (I skipped)
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup heavy cream
1/3 up grated Parmesan cheese
1 cup sliced mushrooms (I omitted ’cause the boys won’t eat ’em)
Melt butter in large skillet over medium heat. Add chicken. Cook, turning, about 10 minutes or until chicken is brown and tender. Remove chicken to ovenproof serving dish. Discard butter from skillet. Add wine, lemon peel and lemon juice to skillet; cook and stir over medium heat 1 minute. Stir in salt and pepper. Gradually pour in cream, stirring constantly, until hot; do not boil. Pour cream sauce over chicken, sprinkle with cheese and mushrooms. Broil chicken about 2-3 inches from heat source until lightly browned. Serve.