Cut each breast in half to create 4 servings
salt and pepper each side of each serving.
Melt butter in skillet over medium high heat
Brown both sides of each serving (about 5 minutes per side)
Remove chicken to plate.
Lower temperature to medium, and sautee onions until translucent. Gently scrape browned material loose from pan.
Add garlic and cook for another 2 minutes.
Add poultry seasoning and stir to blend.
Add milk to pan and stir.
In a small bowl, whisk together cornstarch and water to create a slurry.
Add cornstarch mixture to pan.
Bring temperature to medium high and whisk frequently until mixture slowly boils and thickens.
Return Chicken to pan and lower heat to medium. Cook for 10 minutes to allow chicken to warm through.
Serve over rice or noodles with vegetables.