1 cup milk
1 cup flour
2 6-ounce boneless, skinless chicken breasts or
2 6-ounce boneless pork medallions, each cut butterfly-style into 3 parts
2 tablespoons olive oil
8 artichoke hearts, quartered
4 baby boiled potatoes, quartered
1 Granny Smith apple, peeled, cored, and sliced
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon fresh parsley, chopped
2 ounces chicken stock
1 tablespoon cornstarch
1/8 cup water
3 tablespoons butter
salt and pepper to taste
Mix the egg and milk together. Dip the chicken or pork first in the egg-milk mixture and then into the flour.
Place the olive oil in a sauté pan over medium high heat and add the chicken or pork and cook for 3 minutes. Turn the chicken or pork and add the artichokes, potatoes, and apples with half of the basil, parsley and sage and cook 11/2 minutes. De-glaze the plan by placing the chicken stock in the pan and stirring to loosen any browned bits of food from the bottom of the pan. Cook one minute.
Mix together the cornstarch and water, add to the sauté pan, and cook one minute. Add the remaining herbs, salt and pepper to taste, and finish with the butter.