Chicken in a White Wine Sauce with Peppers

8 chicken thighs ($1.90)
salt and pepper ($.05)
3 T. olive oil ($.10)
1 T. butter ($.05)
2 red bell peppers, seeded and julienned ($.55)
3/4 C. white wine ($.90)
1/4 C. heavy cream ($.35)
1 small yellow onion, sliced thin ($.05)
1/8 C. chopped green onions ($.10)
2 T. parsley ($.05)

Heat a nonstick pan over medium heat, add olive oil and butter. Season chicken with salt and pepper, add to the pan once the butter has melted and cook over medium heat for 10-15 minutes, once chicken is golden on one side, turn over and add sliced onion and bell pepper and cook until juices run clear on the chicken.

Add white wine and heavy cream, cook until sauce reduces and wine cooks out, peppers should be tender. Garnish with parsley and chopped green onions.

Serve with hearty green salad and mashed potatoes.

Yields = 4 servings
Cost: $4.10
Cost per serving: $1.03