Step 1

In a heavy skillet, heat ghee or olive oil on medium until shimmery.

Step 2

Add chicken to skillet and brown (we're just getting a nice sear here- not cook the chicken through).

Step 3

Remove chicken, set aside on a plate with a paper towel.

Step 4

Add onion to pan, cook until slightly browned.

Step 5

Add mushrooms to pan and continue cooking until they are slightly browned.

Step 6

Add garlic, thyme, stir to incorporate.

Step 7

Add chicken stock and add chicken back to pan.

Step 8

Cook, uncovered, until sauce has thickened and chicken reaches an internal temperature of 175 degrees.

Step 9

Remove from stove and let the chicken rest and carryover cook to 180 degrees, about 5 minutes.

Step 10

Plate and serve!