I cut two chicken breasts in half, pounded them flat, seasoned them, and added a slice of prosciutto and thin slices of fontina to them.
I dredged the chicken breasts in flour, sautéed them, and stuck them in a warm oven while I made a pan sauce with white wine, lemon juice, triple sec, sautéed mushrooms, and demi-glace. Later, I added tarragon and parsley to that.
Meanwhile, I was cooking Swiss chard...
and potatoes with diced prosciutto and shallot.
The final result looked a little like this:
Meanwhile, Valentine gave me this look: