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.