Prep all the veggies by finely dicing the shallot, grating the garlic, and dicing/slicing the mushrooms. Then set aside until you're ready to use.

Slice your chicken and liberally season with salt and pepper.

Heat a large skillet over medium-high heat, once hot, lower to medium and add avocado oil and a few tablespoons of butter. Once hot, add a large rosemary sprig followed by a few pieces of chicken (don't overcrowd the pan). Cook for about 3-4 minutes on one side (or until golden brown and crispy), flip, and then cook for another 2-3 minutes. Remove the chicken and continue with the next batch.

Once the chicken is done, add the mushrooms along with a tablespoon of butter and a drizzle of olive oil. Cook until the mushrooms are browned and slightly caramelized (about 5-7 minutes). Then add the shallots and garlic. Season with salt, and cook until fragrant.

Turn the heat off, and carefully add the marsala wine. Simmer until the wine reduces by half. Then season with salt, add the chicken back to the pan along with the broth, and simmer until the sauce begins to thicken.

Taste, and adjust salt as needed, and garnish with chopped parsley.