Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, and a light sprinkle of garlic powder. Dredge lightly in almond flour, shaking off excess. You want a thin coat, not a heavy crust.

Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.

Sauté mushrooms: Add remaining olive oil and the rest of the butter to the skillet. Toss in sliced mushrooms with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until browned and their liquid evaporates.

Add aromatics: Stir in minced shallot and garlic. Cook 30–60 seconds, just until fragrant. Don’t let the garlic burn.

Deglaze with Marsala: Pour in the Marsala wine. Scrape up browned bits from the bottom of the pan. Let it simmer 2–3 minutes to reduce slightly and cook off some alcohol.

Build the sauce: Add chicken broth. Simmer 3–4 minutes to reduce and concentrate the flavor. Stir in heavy cream. Lower heat to medium and let it bubble gently 2–4 minutes, until it starts to thicken.

Optional thickener: If you prefer a thicker sauce, sprinkle xanthan gum lightly over the surface while whisking vigorously. Start with 1/4 teaspoon, wait 30–60 seconds, then add up to 1/4 teaspoon more if needed. A little goes a long way.

Finish the dish: Return chicken and any juices to the skillet. Spoon sauce over the pieces. Simmer 2 minutes to warm through. Taste and adjust salt and pepper. Stir in chopped parsley and a small squeeze of lemon if you like.

Serve: Plate chicken with plenty of mushrooms and sauce on top. Pair with cauliflower mash, sautéed green beans, roasted asparagus, or zucchini noodles.