Season the chicken with salt and pepper on both sides. Slice the mushrooms and finely chop the parsley.

Heat the avocado oil in a pan and once the oil is nice and hot add the chicken in the pan and cook for about 3-4 minutes of each side till it's got a nice sear and cooked all the way through.

In the same pan add the butter and sautee the garlic till golden brown. Then add the mushrooms, season with salt and pepper and give it a good mix. Add about a tablespoon or two of water to help deglaze the pan.

Cook for about 3-4 mintues till the mushrooms release their water and the liquid in the pan starts to reduce. Add in the heavy cream and mix well.

Place the chicken back in the pan and garnish with fresh parsley. Turn off the heat and mix the chicken well with the sauce.

Serve yourself some chicken and sauce.