On Sat, 09 Apr 2016 15:31:58 -0600, Janet B >
wrote:

> On Sat, 09 Apr 2016 15:53:49 -0400, Brooklyn1
> > wrote:
>
> >On Sat, 09 Apr 2016 12:41:51 -0600, Janet B >
> >wrote:
> >
> >>
> >>I bought some boneless, skinless chicken breasts from Albertsons
> >>yesterday. They were $1.69/pound. It was a decent price so I got
> >>what I thought was a package of 8 -- 4 on top and 4 on the bottom.
> >>Not so. There were only 4 breasts in the package. I've weighed each
> >>one. 1.5 ounce was the heaviest and 1.4 was the least weighty.
> >
> >1.5 ounce breasts don't even qualify as breasts unless you're tawking
> >sparrows.
>
> My mumble fingers was obvious. You should have been able to figure
> out what I meant by reading all of the post and if you still needed
> help there was my follow-up post.
> I had really hoped that you were going to offer me a good recipe.
> Janet US

Try The NYT Butter Chicken made with coconut milk or Chicken with
Saffron Cream Sauce. I use skinless, boneless thighs instead of
breasts.

If those are too heavy for you, try chicken piccata.

--

sf