Cut each chicken breast in half lengthwise and pound to even thickness using a meat tenderizer or rolling pin.

Season each of the four pieces of chicken with salt and pepper.

In a shallow dish, combined granulated garlic, flour, and 1/4 cup parmesan cheese. Dredge both sides of each chicken breast in the mixture; set aside on a plate.

Heat olive oil and butter in a large skillet over medium high heat. Sear each side of the chicken breasts for 4-5 minutes per side, or until golden brown. Remove from the pan.

Turn the heat down to medium. Add the onion and saute for 4-5 minutes. Add the smashed garlic cloves and saute for another minute or two.

Stir in the water and bouillon and stir to clean all the bits off the bottom of the pan. Simmer over medium heat for about 6 minutes, or until reduced by about half.

Stir in the cream and milk; simmer for 2-3 minutes. Add parmesan cheese and stir until melted.

Return the chicken to the pan and simmer for another 2-3 minutes or until the internal temperature reaches 165°