Part 2/7:
2 large chicken breast fillets - approximately 200 g (7 oz) each.
Dijon mustard - for seasoning.
4 slices of Parma ham or Serrano ham - to add a savory richness.
Baby spinach - for a fresh garnish and flavor.
100 g (3 ½ oz) gruyere or mozzarella, grated - for a creamy finish.
1 small shallot - finely chopped for a touch of sweetness.
1 tsp flour - for thickening the sauce.
100 ml (⅓ cup) dry white wine - to deglaze the pan.
100 ml (⅓ cup) heavy cream - for a luxurious sauce.