Herbed Chicken with Cream Sauce is a relatively easy one skillet entree the whole family will enjoy.
Pound the chicken breasts with a meat mallet to a 1/2" thickness
In a small bowl mix together the onion powder, garlic powder, rosemary, thyme. salt, and pepper,
Generously coat both sides of the chicken breasts with the spice/herb mixture.
Heat 1 TBS of olive oil in a skillet or sautee pan over medium-high heat.
Cook the chicken until it is opaque, approximately 5 minutes per side, turning every 2-3 minutes so it doesn't stick to pan.
Removed cooked chicken from pan and place on plate to rest.
While the chicken is cooking mix together , in a small bowl, the water and corn starch til smooth to make the slurry.
Reduce the heat to medium, add another 2 tsp of olive oil to the pan and sautee the garlic, rosemary, and thyme until fragrant (about 1 minute).
Stir in the milk, add salt and pepper to taste.
Bring to a boil, add the slurry and whisk until the sauce thickens.
Reduce heat and simmer until any starchy taste has been cooked away, about a minute.
Add the chicken back into the skillet and coat it with the sauce. Serve immediately.