With one boneless skinless chicken breast sliced into 4 scallopine, we had enough to make lunch for four, but instead, it fed just us chicks. We seasoned the chicken with salt and pepper, sautéed them with slices of lemon in olive oil over medium-high heat until just cooked through, and seasoned the pan juices with a splash of dry vermouth. We made a salad of parsley, mint, and arugula from the garden and tossed the leaves in a raw tomato vinaigrette. We ate every morsel, even licked the plates clean. Guess we better go for a vigorous walk later this afternoon.