basil, dried and crushed
Cut chicken into serving pieces.
Season with salt and pepper.
In skillet heat butter, garlic, and 2/3 of oil.
Brown chicken on both sides (about 10 minutes), lower heat and continue cooking for 25 minutes.
In separate skillet heat 2 tablespoons oil.
Saute onions until clear.
Add mushrooms and 2 tablespoons water; simmer 10 minutes then add to chicken.
Cover and simmer chicken 15 minutes.
Pour in sherry, up the heat and boil for 1 minute. Serve hot.