Step 1

Bring 1 tablespoon of butter and the avocado oil to a sizzle in a large skillet. Season the chicken and then brown it on both sides for 2-3 minutes over medium-high heat or until lightly golden brown. Set the chicken aside.

Step 2

Add another tablespoon of butter and sauté the mushrooms, shallots, and garlic until the mushrooms are tender and have given up their liquid - about 4-5 minutes.

Step 3

With the mushrooms and shallots still in the pan, deglaze the pan with the bone broth and then add the heavy cream. Turn the heat down to a simmer and reduce the sauce by about a third.

Step 4

Put the chicken and any juices back into the sauce and simmer until the chicken is cooked through to 165-F. Add the Marsala wine and whisk in the remaining butter. Add the green onions.

Step 5

Thicken with xanthan gum (optional), top with parsley, and serve!