RECIPE: REC: Chicken Breasts with Mushroom Sage Sauce

RECIPE:
Hey, how much is chicken in your neck of the woods? I was at the store the other day and

boneless, skinless breasts were $8 a pound!!!! I only needed one pound for the recipe I wanted to try, but of course, they didn't have anything for sale close to that weight. The lightest one was 1.75 pounds but at that price, I couldn't just couldn't do it...

After I recovered from sticker shock, that frozen pizza across the isle for $3.33 was looking mighty good!

 
Yikes. I haven't been to the store in a couple of weeks, so I'll have to check.

We've started buying chicken breasts in bulk, splitting them into smaller packages, and freezing. I'm also trying to be better about using up ALL the ingredients I buy.

Prices like these send people to fast food.

 
I too am working on using all the ingredients I purchase. I'm getting creative with green onions!

Every time I buy a bunch, I never seem to use them all. Now I'm on a quest....LOL!

 
Traca, cut them up and freeze them! We always have a baggie of green onions in the freezer...

They collect some frost, but they're still good.

I even saw a tip to pour them into a recycled water bottle or something, and stick it in the freezer. Instant dispenser!

 
Me neither... thanks for the tip Sandi! Now I get put them in there right next to the ginger.

 
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