Pound chicken flat and season both sides with salt and pepper.
Heat oil, butter, and garlic to a 10-inch skillet over medium-high heat until you get a golden brown color in the garlic. Add chicken and cook until the chicken is also golden brown (about 5 minutes per side). Cook until no longer pink in the middle. Set cooked chicken on a plate.
Deglaze the pan with the water. Whisk in the soups and heat to a boil.
Stir in rice and peas and top with chicken.
Cover and cook over low heat for 5 minutes.
Remove from heat and let stand for 5 minutes.
Serve Garlic Chicken over Creamy Risotto and Peas.