Season meat and dredge through flour, place between sheets of wax paper and pound with mallet a few times for each piece, to thin and tenderize. Heat oil in skillet on medium-high heat. While the oil is heating, dredge the meat back through the flour for a second coat.

Add garlic and chops (or chicken) to the heated oil and cook for about 2 minutes, or until browned. Turn chops over and add mushrooms. Cook for another 2-3 minutes or until browned. Reduce heat to medium-low and add about half of the wine. Bring to a simmer, cover, reduce heat to low, allow to simmer for approx 10 minutes, or until chops are cooked through and liquid is mostly absorbed.

In the meantime combine the cornstarch with the water and stir well. When the chops are done, remove and keep warm. Increase the heat to medium-low. Add the remaining wine, milk, and cornstarch mixture to the skillet; stir constantly until slightly boiling. Reduce heat to warm or turn off. Return chops to skillet to heat through.