Season pounded out chicken with salt and pepper on both sides then dredge in the almond flour. Heat 1 tablespoon grasped oil and 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches, add chicken and cook until golden brown, about 5 minutes per side. Transfer to plate.
Heat 1 tablespoon grapeseed oil and cook mushrooms until golden brown, about 8-10 minutes. Add shallots and garlic the last minute of cooking.
Turn the heat down to low and de-glaze with Marsala wine and chicken stock. Continue to stir and scrape the bottom of pan until slightly thick, about 2 minutes. Season with salt and pepper.
Return chicken breasts to the skillet and cook until heated through, about 1-2 minutes. Remove from heat, stir in remaining tablespoon of ghee (optional). Garnish with parsley and serve.
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