Skillet Chicken

• 2 large chicken thighs, bone-in, skin-on
• 2 Tbsp. unsalted butter
• 0.5 tsp. seasoned salt
• Fresh black pepper

• 0.25 cup minced onion
• 3 cloves garlic, minced
• 0.25 cup dry sherry
• 0.25 chicken broth
• 4 medium mushrooms, sliced
• 1 Tbsp. parsley, minced
• 1 tsp. dried Italian herb mix
• 0.5 tsp. salt
• A few grinds of fresh black pepper

• 0.25 cup sour cream

Salt and pepper the chicken thighs. Melt the butter in a heavy skillet (that you've got a lid for) over medium heat, and sear the chicken skin-side down for 3 minutes then flip it over and add the onion and garlic for another 3 minutes.

Mix everything else except the sour cream together and pour it over the chicken. Bring to a boil, reduce the heat and cover the pan.

Let it simmer for 25 minutes, then turn off the heat and stir in the sour cream.

Serve on a bed of rice or noodles, or with a side of mashed potatoes.