Chicken with Smoked Mozzarella Medallions
The french fries were crisping in the the oven (tossed with extra virgin olive oil, salt and pepper). The salad was waiting to be dressed (a mix of greens with carrot and onion). The baguette was sliced. I had done my part.
"Can you take that wedge of lemon and place it on the small plate, then bring me the that plate?" Roberto said, elbow deep in a few pre-dinner dishes.
"I love the exacting detail you gave just for that one plate." I said.
"Thank you." He said.
The chicken (three breasts) rested. Sitting in a pool of garlic and white wine, extra virgin olive oil and butter. Salt. Pepper. Lemon. Medallions of smoked Mozzarella melting beneath a confetti of chopped parsley. Roberto had done his part.
And while I knew that the chicken did not need the aid of store-bought organic ketchup to enhance it's flavor, I sliced away a piece, pierced it with my fork and proceeded with this guilty pleasure.