Heat butter or oil in a saute pan. Dredge meat in flour. Shake off excess flour. Season the pork or chicken.

Cook on each side until there is nice caramelization and fond marks on the pan (brown bits). Approximately 5 minutes each side. Remove from pan. Either finish in oven or pan. Done at no more than 155° or until clear juices flow.

Heat the empty saute pan and add wine. Scrape up the brown bits (deglaze). Reduce by 1/2

Add chicken stock. Reduce by 1/2

Adjust salt and pepper.

Combine cornstarch and water. Whisk very well to avoid clumps

Gradually pour cornstarch mixture into the sauce while whisking vigorously to avoid a lumpy sauce. Make more slurry if you want a thicker sauce.

Finish by whisking in butter or fresh herbs

Variations; Fresh tarragon, thyme, parsley, rosemary, sage, basil, garlic powder, onion powder, bay leaf, black peppercorns

Also try using a blonde roux or adding fresh garlic and onions.