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– avocado oil – chicken breasts or tenders – yellow onion – garlic
Heat the avocado oil in a large cast iron skillet or thick-bottomed pot (such as a Dutch oven) over medium-high heat. Sprinkle both sides of the chicken with sea salt and place on the hot surface.
Brown for 2 to 3 minutes per side, then transfer to a plate and continue browning the rest of the chicken. Once all of the chicken is browned, set it aside on a plate while you prepare the rest of the recipe.
Keeping the skillet on medium-high heat, add the yellow onion to the skillet and sauté, stirring occasionally, until the onion begins to brown, about 8 minutes.
Add the mushrooms and garlic and continue cooking, stirring occasionally, until the onion has caramelized and the mushrooms have browned and reduced in size, about another 5 to 8 minutes.
While the vegetables are cooking, add the ingredients for the sauce to a large measuring cup or mixing bowl and whisk until well-combined.