Place cut Chicken pieces into a large zip lock bag. Add Garlic Herb Seasoning, Onion Powder, Italian Seasoning and a couple of generous pinches of Salt & Black Pepper depending on your salt preference. Seal bag and using your hands, massage seasonings into Chicken being sure to coat pieces thoroughly. Set aside to marinate for 30 minutes.
Heat deep Skillet on medium high.
Add Butter and a drizzle of Olive Oil.
Once Butter is melted and sizzling, add seasoned Chicken and begin searing 5-7 minutes or until browned on all sides. Do not let the bottom of pan burn as the bits of browned pieces on pan will be used to flavor the broth.
Add Chicken Broth, Heavy Cream and 1 cup of water into pan and using cooking Spoon, gently begin scraping the bottom of pan to release the browned bits into broth. Bring up to a simmer.
Mix Cornstarch Slurry together. Start off with adding half of the Slurry to mixture and stir continuously until it begins to thicken. If it doesn't have a gravy like consistency, add the rest and continue to stir. Depending on how thin or thick you like your gravy will determine how much more or little slurry you will use.
Add cooked Peas and stir to incorporate. At this point, taste to see if additional seasonings are needed.
Lower cooking temperature to medium and cover pan to allow to continuing simmering for additional 15-20 minutes. Remove from heat and set aside.
Right before serving, add the Sour Cream and stir to incorporate.