White Wine Veloute

• 1 cup flour
• 64 oz chicken stock
• 1 bottle of white wine
• 1 salt and pepper
• 1 veggie/olive oil or butter (preferably butter)
• 1 packages pork chops or chicken breast
• 2 tbsp cornstarch
• 1/4 cup cold water

1. Heat butter or oil in a saute pan.
2. Dredge meat in flour.
3. Shake off excess flour.
4. Season the pork or chicken.
5. Cook on each side until there is nice caramelization and fond marks on the pan (brown bits).
6. Approximately 5 minutes each side.
7. Remove from pan.
8. Either finish in oven or pan.
9. Done at no more than 155 or until clear juices flow.
10. Heat the empty saute pan and add wine.
11. Scrape up the brown bits (deglaze).
12. Reduce by 1/2
13. Add chicken stock.
14. Reduce by 1/2
15. Adjust salt and pepper.
16. Combine cornstarch and water.
17. Whisk very well to avoid clumps
18. Gradually pour cornstarch mixture into the sauce while whisking vigorously to avoid a lumpy sauce.
19. Make more slurry if you want a thicker sauce.
20. Finish by whisking in butter or fresh herbs
21. Variations; Fresh tarragon, thyme, parsley, rosemary, sage, basil, garlic powder, onion powder, bay leaf, black peppercorns
22. Also try using a blonde roux or adding fresh garlic and onions.

flour, chicken, white wine, salt, veggieolive oil, pork chops, cornstarch, cold water

Taken from cookpad.com/us/recipes/345351-white-wine-veloute (may not work)