Chicken with Fettucine in Tarragon-Mustard Cream
Serves 4
1 lb. boneless, skinless chicken breast, $3.29
9-11 tbsp. unsalted butter, $1.64 (that's two sticks, remainder used for peach tart and on table for spreading)
1-2 tbsp. vegetable oil, from the pantry
1/2 cup chicken broth, 66 cents (half a can)
1/2 cup dry white wine, (from the pantry or steal from dinner wine)
1 pound fettuccine, $1.99
3/4 cup whipping cream, 95 cents
2 tsp. dried tarragon, from the pantry
2 tbsp. dijon mustard, from the pantry
Preheat oven to 450 degrees. Season chicken with salt and pepper. Melt one tbsp. butter with one tbsp. oil over medium-high to high heat and brown chicken until golden, adding more fat if needed. Transfer to baking dish and bake until just cooked through, 7-9 minutes. Cut chicken into crosswise strips, cover with foil to keep warm.
Meanwhile, pour fat from skillet and add chicken broth and wine and boil until reduced to 1/4 cup, scraping up browned bits, about 7 minutes. (Recipe can be prepared ahead to this point several hours in advance.)
Boil fettuccine to al dente, drain and toss with a tbsp. or so butter.
Heat skillet with broth/wine reduction over medium-high heat adding any juices that may have accumulated under the resting chicken. Whisk in whipping cream, tarragon, and mustard and cook until slightly thickened, stirring constantly, about two minutes. Whisk in remaining 7 to 8 tbsp. butter, one tbsp. at a time. Season sauce with salt and pepper to taste.
Arrange fettuccine on platter, place sliced chicken over noodles and spoon sauce over and serve.
Crostini with roasted garlic and roasted tomatoes, $2.66
Chicken and fettuccine with tarragon-mustard cream, $8.53
Salad of romaine, avocado, egg, parsley with white wine vinaigrette made from staples, $1.82

3 cups cabbage-and-carrot coleslaw mix
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise $
2 tablespoons fresh lime juice $
1 1/2 teaspoons sugar $
1 to 1 1/2 teaspoons finely chopped bell
Cooking spray $
4 (6-ounce) catfish fillets $
4 teaspoons Jamaican jerk seasoning
Preparation
1. Combine first 6 ingredients in a medium bowl;